Chicken Enchilada Rice Bowls
A hearty bowl of seasoned chicken, rice, black beans, corn, and enchilada sauce finished with melted Mexican cheese and jalapeño.
- Calories
- 775
- Protein
- 53g
- Carbs
- 87g
- Fat
- 22g
Per serving
Ingredients
For 4 servings · 40 min total
- boneless skinless chicken breast, sliced1 1/2 lb
- white rice1 lb
- canned black beans, rinsed2 can
- corn (frozen or canned)1 can
- red enchilada sauce2 can
- shredded mexican cheese4 oz
- jalapeño3/8 lb
- cooking oil2 tbsp
- garlic (minced)1
Instructions
- 1Cook the rice according to the package directions and keep it covered while preparing the other ingredients.
- 2Warm the oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through.
- 3Stir in the garlic, black beans, corn, enchilada sauce, and jalapeño. Simmer until hot and slightly thickened.
- 4Fold half of the rice into the skillet mixture, or layer the rice and chicken mixture in serving bowls.
- 5Top each bowl with the Mexican cheese and let it melt from the heat before serving.
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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.