This easy skillet meal combines chicken, brown rice, black beans, and enchilada sauce for a healthy and flavorful weeknight dinner.
This has become one of my favorite quick weeknight meals. Even though I get home from work before 4pm every day, it seems like there just isn’t enough time to get everything done on workdays. I come home, change clothes, play fetch with the dogs, pay a few bills, check my e-mail and it’s already dinner time!
To make my weeknight meals as easy as possible, I utilize my freezer a ton. I keep a lot of things prepped and frozen, but specifically for this meal, I keep Ziplock bags of diced onions and cooked and chopped chicken, ready to throw in.
Heat some oil in a skillet and toss in some onions and minced garlic.
Saute until the onions turn golden brown, then add the chicken.
Then the black beans.
Oh yeah, I always plan this meal the day after we’ve had a meal using rice, so I make sure to have leftover rice on-hand and ready to keep prep time down.
Stir it all together.
Pour in some enchilada sauce. This is one place where you can adjust the spice to your liking. I use mild sauce, because I’m a wimp, so if your family can handle the heat, bump it up to medium or hot enchilada sauce.
Lastly, stir in some frozen corn, let it simmer to heat it through, and you’re done!
I like to sprinkle on a little cheese and add a dollop of whipped cream on top.
You know, for extra flare and all. Throw on some fresh cilantro if you’re feeling extra fresh and flare-y.
This also makes for fantastic leftovers, which are perfect for taking to work for lunch the next day.Print
Chicken Enchilada Rice Recipe
- Yield: 6-8
- 2 Tbs olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 2 cups cooked chicken, chopped
- 2 cups frozen corn
- 4 cups cooked rice
- 1 (15oz) can black beans, drained and rinsed
- 2 (10 oz) cans enchilada sauce
- Optional garnish: sour cream and cheddar cheese
- Heat olive oil in skillet over medium heat.
- Saute onion and garlic until browned.
- Add chicken, beans, corn, rice, and enchilada sauce.
- Simmer for 10 minutes or until heated through, stirring occasionally.
- Serve with sour cream and cheese.
Add a can of drained green chiles or some cayenne pepper for added spice.