Ingredients
2 lbs boneless, skinless chicken breast, cut into bite sized pieces
- 1½ cups jasmine rice, uncooked
- 1 can (10 oz) mild red enchilada sauce
- 1 3/4 cups chicken broth
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 cup corn, drained c
- 1 can black beans, drained and rinsed
- 1 small can mild diced green chiles
- 2 tbsp minced garlic
- 100g reduced-fat Mexican-blend cheese
- 2 tsp chili powder
- 1½ tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
Directions
Directions:
1. Preheat your oven to 400°F.
2. Grab a 9×13 baking dish – add the chicken breasts, 1½ cups uncooked jasmine rice, diced onion, bell pepper, corn, black beans, green chiles and minced garlic directly to the baking dish.
3. Season with chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, salt and black pepper. Pour in the 10-ounce can of enchilada sauce, 1 3/4 cups of warm chicken broth
4. Spread it into an even layer and make sure the rice is submerged beneath the liquid.
5. Cover the dish tightly with foil and bake at 400°F for 45 minutes.
6. Remove the foil and sprinkle 150g of reduced-fat Mexican-blend cheese evenly over the top.
7. Return it to the oven uncovered for another 10–15 minutes, or until the cheese is melted, the rice is tender and the chicken has reached 165°F. 8. Let it rest for 10 minutes so the rice can absorb the remaining liquid.
9. Makes 6 servings! Finish with your favorite toppings. I used some of the left-over enchilada sauce, low fat greek yogurt, fresh tomatoes and fresh cilantro. Serve hot & enjoy!