One-Pot Cheesy Chicken Thigh 'Enchilada' Rice
with Corn and Peppers- Soy
- Milk
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Chicken thighs • Sweet bell pepper • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Monterey Jack cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Garlic salt (salt, garlic powder, silicon dioxide) • Green onion.
Ingredients
270 g
Chicken Thighs
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, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
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, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- 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.
- Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with half the Chili-Cumin Spice Blend, 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a large pot over medium-high.
- 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. (NOTE: Chicken will finish cooking in step 4.)
- To the same pot, add remaining Chili-Cumin Spice Blend, corn, tomato sauce base and rice.
- Remove from heat and briefly toast for 1-2 min, stirring constantly, until fragrant and well combined.
- To the pot, add stock powder, peppers and 1 cup (2 cups) water. Season with 1/4 tsp (1/2 tsp) garlic salt. Return chicken and any resting juices to the pot.
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-low. Cook for 12-14 min, until chicken is cooked through, rice is tender and liquid is absorbed.**
- Meanwhile, thinly slice green onion.
- Once chicken and rice are cooked, remove the pot from heat.
- Sprinkle cheese over top, then cover for 1-2 min, until cheese is melted.
- Divide chicken enchilada rice between bowls.
- Top with green onions.
If you've opted to get chicken thighs, pat chicken dry with paper towels, then cut into 1-inch pieces. Prepare and cook in the same way the recipe instructs you to prepare and cook diced chicken.
