Last week, I shared my favorite culinary secret weapon: the crockpot. This week, I will share with you my family’s favorite dinner recipe that requires zero to no effort, with the illusion that you slaved over a hot stove for hours. This chicken enchilada rice is super easy, and always a crowd favorite.
1 cup of brown rice
1 cup chicken stock
2 raw chicken breasts (cut in one inch cubes)
1/2 cup corn
1/2 cup black beans (drained and rinsed)
1/3 cup chopped tomatoes
1/4 small onion, chopped
1 cup shredded Colby Jack cheese
Cumin to taste
1 small can mild enchilada sauce
The instructions are simple. Gather all of your ingredients, chop your onions and tomatoes, defrost and cut your chicken breasts, then dump all of it in the crockpot. Set to low for six hours, stirring occasionally. The rice will absorb the the enchilada sauce and chicken stock creating the most flavorful, all in one meal. Top with cheese when served.
This dish can be made without chicken for the vegetarian kitchen, or with ground beef.
I always serve this with sour cream, salsa, and cilantro to taste, but whatever condiments you have in your fridge will work! This is also delicious if served with tortillas, almost like a burrito.
Happy eating, cooks!