One Pot Chicken Enchilada Rice Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
5
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Calories
490 kcal
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Course
Main Course, Dinner
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Cuisine
Tex-Mex
One Pot Chicken Enchilada Rice Casserole
Description
One Pot Chicken Enchilada Rice Casserole is a one-pan dish blending thinly sliced chicken breast with rice and a tomato-based sauce flavored with cumin, coriander, oregano, cayenne, and brown sugar. Cooking the chicken first and slicing it thin ensures quick and even cooking. The rice simmers in the spicy tomato broth with corn and bell peppers, absorbing the robust sauce without becoming too soft or sticky. Adding shredded chicken and cheese at the end, then briefly broiling, creates a bubbly, golden crust. Fresh coriander is offered as a garnish for brightness and contrast.
The texture balances tender chicken slices with slightly creamy, but separate, grains of rice and the savoriness of melted cheese. The layering of spices and the sweet acidity from the passata give depth without overwhelming heat. The recipe allows flexibility in rice type and liquid amounts to suit different preferences and supplies.
This casserole functions as a hearty main dish and pairs well with a simple green salad or steamed vegetables. It can be served freshly cooked or reheated easily, making it convenient for leftovers. It is adaptable for different rice types except brown or specialty varieties and can use store-bought enchilada sauce instead of the homemade spice blend.
For best results, slicing chicken thinly reduces cooking time. Adjust liquid during cooking if rice is too firm or sauce dries out, aiming for a slightly saucy texture. The recipe notes recommend allowing some liquid to remain to keep the mixture moist. Reheating is straightforward whether from chilled or frozen storage.
Ingredients
- 1 tbsp olive oil
- 400g (13oz) chicken breast about 1/3"/1cm thick, sliced horizontally into thin steaks
- 1 onion small, diced
- 3 cloves garlic crushed
- 1 red bell pepper diced
- 680g (24oz) tomato passata or crushed canned tomatoes
- 3 cups chicken broth or water, 750ml
- 1 1/2 cups corn frozen, 250g
- 1/2 tsp cayenne pepper spicy - adjust to taste
- 1 tbsp oregano dried
- 2 tsp cumin
- 1 1/2 tsp Coriander
- 2 tsp onion powder
- 1 tbsp brown sugar
- salt
- black pepper
- 1 1/2 cups (270g) white rice uncooked (Note 4, short, medium or long grain
- 1 - 1 1/2 cups cheese grated, about 125 - 150 g
To Serve
- Coriander optional, chopped, aka cilantro
Instructions
- Heat olive oil over medium high heat in large skillet.
- Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.
- Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1 1/2 minutes until starting to soften.
- Add bell peppers and cook for a further 2 minutes.
- Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
- 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.
- Meanwhile, shred or roughly chop chicken.
- When rice is cooked, quickly stir chicken through, sprinkle with cheese then pop under broil / grill until golden and bubbly.
- Serve, garnished with fresh cilantro/coriander if desired.
Notes
- Slice chicken thinly or pound it thinner to reduce cooking time and ensure tenderness.
- Tomato passata can be substituted with pureed or crushed canned tomatoes if unavailable.
- Adjust water or broth amounts as rice absorbs liquid differently; the final texture should be moist, not dry.
- This recipe suits short, medium, or long grain white rice but is not suitable for brown, risotto, or wild rice varieties.
- You may use a store-bought enchilada sauce in place of the homemade spice and tomato base.
- This dish reheats well from refrigerated or frozen storage in a microwave or on the stove.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Serving | 443g | |
| Calories | 490cal | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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