Chicken Enchilada Rice and Bean Skillet
A filling skillet meal of seasoned chicken, rice, black beans, corn, enchilada sauce, and melted Mexican cheese.
- Calories
- 720
- Protein
- 50g
- Carbs
- 78g
- Fat
- 23g
Per serving
Ingredients
For 4 servings · 40 min total
- boneless skinless chicken breast, sliced20 oz
- white rice1 1/3 cup
- canned black beans, rinsed1 can
- corn (frozen or canned)1 can
- red enchilada sauce2 can
- shredded mexican cheese4 oz
- jalapeño1
- garlic (minced)1
- cooking oil4 tsp
Instructions
- 1Cook the rice according to the package directions and keep it covered when tender.
- 2Warm the oil in a large skillet over medium-high heat. Cook the chicken until browned and fully cooked, then move it to one side of the skillet.
- 3Add the garlic and jalapeño and cook briefly. Stir in the black beans, corn, and enchilada sauce, then simmer until hot.
- 4Fold in the cooked rice and chicken until evenly combined. Scatter the cheese over the top, cover the skillet, and cook until the cheese melts.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.