Description
A quick and flavorful Chicken Enchilada Skillet Rice that combines seasoned Mexican rice, tender chicken, enchilada sauce, black beans, corn, and spicy diced tomatoes, all cooked together in one skillet for a satisfying and easy weeknight meal.
Ingredients
Scale
Main Ingredients
- 1 (5.4-oz) package Knorr Mexican Rice
- 2 cups cooked chopped chicken
- 1 (10-oz) can enchilada sauce
- 1 cup black beans
- 1 cup corn kernels
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
Instructions
- Prepare the rice: Cook the Knorr Mexican Rice according to the package directions, ensuring it is fluffy and ready to be combined with other ingredients.
- Combine ingredients in skillet: In a large skillet, add the cooked chopped chicken, enchilada sauce, black beans, corn kernels, and the undrained Rotel diced tomatoes and green chilies. Bring the mixture to a boil over medium-high heat to heat through and combine flavors.
- Simmer with rice: Reduce the heat to medium-low, then stir in the cooked rice. Continue cooking for 5 minutes, stirring occasionally to allow the flavors to meld and the dish to heat evenly.
Notes
- You can substitute canned black beans with cooked homemade beans if preferred.
- For extra heat, add chopped jalapeños or hot sauce to taste.
- This dish pairs well with a garnish of fresh cilantro, sour cream, or shredded cheese.
- Leftovers can be refrigerated and reheated for up to 3 days.
- Use cooked rotisserie chicken to save time.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
