One Pot Mexican Chicken and Rice
yield: 7
total time: 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1 pound chicken breasts uncooked, chopped
- 4 garlic cloves minced
- 1/2 cup water
- 10 ounces enchilada sauce mild
- 1 cup long-grain rice UNCOOKED
- 15 ounces sweet corn 1 can, rinsed and rained
- 14 1/2 ounces fire roasted tomatoes 1 can, drained
- 4 ounces diced green chilies 1 can, mild
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ancho chili powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 16 ounces refried beans 1 can
- 1 1/4 cups shredded cheddar cheese divided
- tortilla chips LOTS of
- chopped tomatoes
- avocados chopped
- lettuce chopped
- cilantro
- sour cream
- guacamole
- 3 tablespoons dry ranch dressing mix Hidden Valley, 1 oz. package
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1 jalapeno seeded, deveined, roughly chopped
Nutrition
- Calories : 580 calories
- Carbohydrate : 63 grams
- Cholesterol : 80 milligrams
- Fat : 24 grams
- Fiber : 10 grams
- Protein : 30 grams
- SaturatedFat : 9 grams
- Sodium : 1530 milligrams
- Sugar : 9 grams
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