Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cubed into 1-inch pieces
  • 1.5 cups long-grain white rice, rinsed
  • 1 tbsp neutral oil
  • 15 oz red enchilada sauce
  • 2 cups low-sodium chicken broth
  • 4 oz diced green chiles
  • 1 cup frozen sweet corn
  • 15 oz black beans, drained and rinsed
  • 2 cups shredded Mexican blend cheese, divided
  • 1/4 cup sour cream
  • Fresh cilantro for garnish
  • Sliced jalapeños for garnish
  • Lime wedges for garnish

Instructions:

  1. Prep the chicken. Pat the 1.5 lbs chicken breast pieces dry with a paper towel.
  2. Heat 1 tbsp oil in a large skillet and brown the chicken until a golden crust forms, about 5 minutes.
  3. Add the 1.5 cups rinsed rice to the pan with the chicken. Cook 2 minutes until the grains smell nutty and look translucent.
  4. Pour in the 15 oz enchilada sauce and 2 cups chicken broth, scraping the bottom of the pan.
  5. Stir in the 15 oz black beans, 4 oz green chiles, and 1 cup frozen corn.
  6. Bring to a boil, then reduce heat to low and cover tightly.
  7. Simmer for 18-20 minutes until the liquid is fully absorbed and rice is tender.
  8. Turn off the heat and fold in 1/4 cup sour cream and 1 cup of the Mexican blend cheese.
  9. Sprinkle the remaining 1 cup of cheese over the top and cover for 2 minutes until the cheese is gooey and bubbling.
  10. Scatter fresh cilantro and jalapeños over the top and serve with lime wedges.