One-Pot Chicken Enchilada Rice Casserole

Imagine all the delicious flavors of classic chicken enchiladas, but transformed into a super easy, one-pot rice casserole! This recipe is a total game-changer for a simple yet satisfying meal. You'll love how everything cooks together, infusing the rice and chicken with a rich, savory Tex-Mex flavor. The best part? No need for a separate enchilada sauce—we build all that incredible flavor right in the pot. It makes a generous amount, so it’s perfect for feeding a crowd or saving some for leftovers. The combination of tender chicken, perfectly cooked rice, and a cheesy top makes this a new family favorite.

Instructions

1. 1

   Heat the olive oil in a large skillet or Dutch oven over medium-high heat.

2. 2

   Add the sliced chicken and cook for about 2 minutes on each side, or until it's cooked through and golden. Remove the chicken from the skillet and set it aside on a plate.

3. 3

   If your skillet looks dry, you can add a little more oil. Add the diced onion and crushed garlic and cook for about 1 1/2 minutes until they start to soften.

4. 4

   Add the diced bell pepper and cook for another 2 minutes, stirring occasionally.

5. 5

   Add all the remaining ingredients—except for the rice and cheese—to the skillet. Bring the mixture to a simmer, then add the uncooked white rice and stir to combine everything.

6. 6

   Cover the skillet with a lid and reduce the heat to medium-low. Cook for about 15 to 18 minutes, or until the rice is cooked and has absorbed most of the liquid. Be careful not to stir the rice while it's cooking.

7. 7

   While the rice is cooking, you can shred or roughly chop the chicken you set aside.

8. 8

   Once the rice is ready, quickly stir the shredded chicken into the skillet. Sprinkle the grated cheese evenly over the top of the casserole, then place the skillet under the broiler or grill for a few minutes until the cheese is melted, golden, and bubbly.

9. 9

   Serve hot, garnished with fresh cilantro if you'd like.

Recipe Notes

• For this recipe, slice your chicken breasts into thin steaks about 1cm thick. It helps them cook much faster on the stove. If you're having a bad day, you can also use a meat mallet or rolling pin to flatten the chicken between sheets of cling wrap—it's surprisingly therapeutic!

• Tomato passata is simply pureed canned tomatoes. You can usually find it in the grocery store next to the pasta sauces. If you can't get it, just use regular crushed canned tomatoes or puree a can of whole peeled tomatoes yourself.

• The amount of liquid needed to cook rice can change depending on your pot, stove, and ingredients. So, feel free to add a little extra water if your rice is looking dry while it cooks. You want the final result to be a bit saucy, and remember that the rice will continue to absorb liquid even after you take it off the heat.

• This recipe works best with short, medium, or long-grain white rice. It's not suitable for brown rice, risotto rice, or wild rice. I'm pretty sure it would work with Jasmine and Basmati rice since their liquid-to-rice ratio and cook times are similar, but I haven't personally tried it to say for sure.

• All of the spices in this recipe are what make up the delicious "enchilada sauce" flavor. If you prefer to use a store-bought version, you can simply substitute all those ingredients with 24oz of your favorite store-bought enchilada sauce.