Original video by @applesauceandadhd — all credit to the creator. Full write-up on their site ↗

One-Pan Chicken Enchilada Rice Skillet

Name: One-Pan Chicken Enchilada Rice Skillet
Cuisine: Mexican-inspired
Ingredients: 2 Tbsp olive oil (don't bother measuring); 1 lb boneless/skinless chicken breast (cubed); 2 Tbsp taco seasoning (equivalent of one packet; homemade works); 2 Tbsp butter; 2 cups long grain white rice; 1 10-oz can enchilada sauce; 3 cups chicken broth; 1 15-oz can corn (Mexican street corn works great); 1 15-oz can seasoned black beans; 8 oz shredded cheddar cheese; Your favorite garnishes: salsa, shredded lettuce, sliced jalapeños, black olives (whatever you want)

Cubed taco-seasoned chicken and toasted rice simmer together with enchilada sauce, corn, and black beans in one massive skillet, then get blanketed in melted cheddar. Burrito-bowl night without leaving the house.

Mexican-inspiredone-panchickenriceenchiladaskillet

Ingredients

2 Tbspolive oil · don't bother measuring
1 lbboneless/skinless chicken breast · cubed
2 Tbsptaco seasoning · equivalent of one packet; homemade works
2 Tbspbutter
2 cupslong grain white rice
1 10-oz canenchilada sauce
3 cupschicken broth
1 15-oz cancorn · Mexican street corn works great
1 15-oz canseasoned black beans
8 ozshredded cheddar cheese
—Your favorite garnishes: salsa, shredded lettuce, sliced jalapeños, black olives · whatever you want

Steps

1
HEAT olive oil in a skillet over medium heat.
2
ADD cubed chicken. After you touch raw meat, including the bowl the meat was in, WASH YOUR FUCKING HANDS.
3
SPRINKLE taco seasoning over chicken and give it a stir, then add butter and rice. Your chicken doesn't need to be fully cooked, so don't freak out about it.
4
STIR again and let the rice toast for a minute. Toasting the rice keeps it from becoming mushy. Scrape up any stuck-on brown bits from the bottom of the pan—that's FLAVOR.
5
POUR IN enchilada sauce and chicken broth. Stir to make sure nothing is stuck to the bottom of the pan.
6
TOSS IN corn and black beans, stir it a final time, then put a lid on this bitch. Let it simmer for about 20 minutes, until there is minimal liquid left in the pot and rice is tender.
7
TURN OFF the heat. Stir the pot to fluff up the rice and make sure everything is combined. Mix in cheddar cheese.
8
SERVE it up with whatever the hell you would normally put on a taco, burrito or enchilada.

Creator's notes

No, she didn't wash the rice — it's fine. Toasting the rice in butter keeps it from turning to mush. Taco seasoning is homemade; the blend recipe is on her blog.

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