Description
This One Pot Chicken Enchilada Rice Casserole is a flavorful and comforting dish combining tender chicken breast, aromatic spices, and hearty rice cooked together in a single skillet. Finished with melted cheese and an optional fresh cilantro garnish, it’s an easy, satisfying meal inspired by Mexican enchilada flavors but simplified for quick stovetop preparation with a broil finishing touch.
Ingredients
Scale
Protein and Vegetables
- 1 tbsp olive oil
- 400g (13oz) chicken breast, about 1/3″/1cm thick, sliced horizontally into thin steaks
- 1 small onion, diced
- 3 cloves garlic, crushed
- 1 red bell pepper/capsicum, diced
- 1 1/2 cups frozen corn (250g)
Liquids
- 680g (24oz) tomato passata or crushed canned tomatoes
- 3 cups chicken broth or water (750ml)
Spices and Seasonings
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tbsp dried oregano
- 2 tsp cumin
- 1 1/2 tsp coriander
- 2 tsp onion powder
- 1 tbsp brown sugar
- Salt and pepper to taste
Grains and Dairy
- 1 1/2 cups (270g) white rice (short, medium or long grain), uncooked
- 1 – 1 1/2 cups grated cheese (about 125 – 150g)
Optional Garnish
- Chopped cilantro/coriander
Instructions
- Heat Oil and Cook Chicken: Heat olive oil over medium-high heat in a large skillet. Add chicken and cook each side for 2 minutes or until cooked through. Remove chicken onto a plate.
- Sauté Onions and Garlic: Add extra oil if needed. Add diced onion and crushed garlic to the skillet and cook for about 1 1/2 minutes until they start to soften.
- Add Bell Peppers: Add diced red bell pepper and cook for an additional 2 minutes to soften.
- Add Remaining Ingredients (Except Rice and Cheese): Pour in tomato passata or crushed tomatoes, chicken broth (or water), frozen corn, cayenne pepper, dried oregano, cumin, coriander, onion powder, brown sugar, salt, and pepper. Stir and bring to a simmer.
- Add Rice and Simmer: Add the uncooked rice, stir to combine, cover with a lid, and reduce heat to medium-low. Let cook undisturbed for 15 to 18 minutes, or until rice is cooked, most of the liquid is absorbed, and rice is tender but not mushy.
- Shred Chicken: While rice cooks, shred or roughly chop the cooked chicken breasts.
- Combine Chicken and Cheese; Broil: Once rice is done, quickly stir the shredded chicken through the rice mixture. Sprinkle the grated cheese evenly on top and place the skillet under a broiler or grill until the cheese is melted, golden, and bubbly.
- Serve: Remove from heat, garnish with chopped cilantro/coriander if desired, and serve warm.
Notes
- Use thinly sliced chicken breast for quick and even cooking.
- Fresh or canned tomato passata works well, adjust based on availability.
- Do not stir rice while it cooks to avoid getting mushy.
- You can use any type of white rice: short, medium, or long grain, uncooked.
- Adjust cayenne pepper for preferred spice level.
- Broiling the cheese at the end gives a nice golden bubbly finish for added texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: chicken enchilada casserole, one pot meal, Mexican casserole, chicken and rice recipe, easy dinner, stovetop casserole
