One Pot Chicken Enchilada Rice Casserole

Name: One Pot Chicken Enchilada Rice Casserole
Prep time: 15 min
Cook time: 25 min
Yield: 5 servings
Ingredients: 1 red bell pepper/capsicum, diced; 1 red bell pepper/capsicum, diced; 1 tbsp brown sugar*; 1 tbsp brown sugar*; ½ tsp cayenne pepper* (spicy - adjust to taste); 1 - 1 1/2 cups grated cheese (about 125 - 150 g); 13 oz/400 g chicken breast, about 1/3"/1cm thick, sliced horizontally into thin steaks (Note 1); 3 cups chicken broth or water (750ml); Chopped cilantro/coriander optional; 1 ½ tsp coriander*; 2 tsp cumin*; 1 1/2 cups frozen corn (250g); 3 cloves garlic, crushed; 1 tbsp olive oil; 1 small onion, diced; 2 tsp onion powder*; 1 tbsp dried oregano*; 1 1/2 cups / 270g white rice (short, medium or long grain, (Note 4); Salt and pepper; 24 oz/680 g tomato passata or crushed canned tomatoes* (Note 2)

Cook: 25 min

Prep: 15 min

Ready: 40 min

Servings: 5 servings

Calories: 544.71

Ingredients

1 1 red bell pepper/capsicum, diced
2 1 red bell pepper/capsicum, diced
3 1 tbsp brown sugar*
4 1 tbsp brown sugar*
5 ½ tsp cayenne pepper* (spicy - adjust to taste)
6 1 - 1 1/2 cups grated cheese (about 125 - 150 g)
7 13 oz/400 g chicken breast, about 1/3"/1cm thick, sliced horizontally into thin steaks (Note 1)
8 3 cups chicken broth or water (750ml)
9 Chopped cilantro/coriander optional
10 1 ½ tsp coriander*
11 2 tsp cumin*
12 1 1/2 cups frozen corn (250g)
13 3 cloves garlic, crushed
14 1 tbsp olive oil
15 1 small onion, diced
16 2 tsp onion powder*
17 1 tbsp dried oregano*
18 1 1/2 cups / 270g white rice (short, medium or long grain, (Note 4)
19 Salt and pepper
20 24 oz/680 g tomato passata or crushed canned tomatoes* (Note 2)

Directions

1
Heat olive oil over medium high heat in large skillet.
2
Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.
3
Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1 1/2 minutes until starting to soften.
4
Add bell peppers and cook for a further 2 minutes.
5
Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
6
Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked but not mushy and most of the liquid is absorbed - about 15 to 18 minutes. (Note 3). Do not stir while it cooks.
7
Meanwhile, shred or roughly chop chicken.
8
When rice is cooked, quickly stir chicken through, sprinkle with cheese then pop under broil / grill until golden and bubbly.
9
Serve, garnished with fresh cilantro/coriander if desired.

Nutrition per serving

544.71 Calories

74.17g Carbs

30.36g Protein

14.99g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish peanuts sesame

One Pot Chicken Enchilada Rice Casserole

Directions

Nutrition per serving

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Allergens