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One-Pot Cheesy Chicken Enchilada Rice

One-Pot Cheesy Chicken Enchilada Rice

with Corn and Pepper
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
740 kcal
Protein
: 
56g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Soy
  • Sulphites
  • Milk
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
  • Gluten
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Chicken Breast, Diced

¾ cup

Basmati Rice

(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)

1 unit(s)

Sweet Bell Pepper

7.5 g

Chicken Stock Powder

(Contains: Soy May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites)

8 g

Enchilada Spice Blend

(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Soy)

2 tbsp

Tomato Sauce Base

(May be present: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)

113 g

Corn Kernels

½ cup

Monterey Jack Cheese, shredded

(Contains: Milk)

1 unit(s)

Green Onion

2 g

Garlic Salt

(May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories740 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate83 g
Sugar8 g
Dietary Fiber4 g
Protein56 g
Cholesterol155 mg
Sodium1440 mg
Trans Fat0.4 g
Potassium1250 mg
Calcium250 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Strainer
•Large Pot
•Measuring Spoons
•Measuring Cups

Cooking Steps

1
  • Before starting, wash and dry all produce.
  • Cut pepper into 1/2-inch pieces. 
  • Using a strainer, rinse rice until water runs clear. Set aside. 
2
  • Pat chicken dry with paper towels. Season with half the Enchilada Spice Blend, then 1/4 tsp (1/2 tsp) garlic salt and pepper. 
  • Heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 1-2 min, flipping once halfway through, until golden all over.  Transfer to a plate. 
3
  • Add remaining Enchilada Spice Blend, corn, Tomato Sauce Base and rice to the pot. Cook, off heat for 1-2 min, stirring constantly, until fragrant and well combined. (NOTE: If the pot is too hot, briefly remove the pan from heat. Return once pan has cooled!)
4
  • Add stock powder, peppers and 1 cup (2 cups) water. Season with 1/4 tsp (1/2tsp) garlic salt. Return chicken and any juices from the plate to the pot. 
  • Cover and  bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook for 12-14 min, until chicken is cooked though, rice is tender and has absorbed all the liquid.**
5
  • Meanwhile, thinly slice green onions. 
  • Once chicken and rice are cooked, remove the pot from heat. 
  • Sprinke over cheese, then cover for 1-2 min, until cheese is melted.
6
  • Divide chicken Enchilada rice between plates. 
  • Top with green onions. 

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