A one pot, 30 minutes dinner that was kid and man approved. This recipes serves 4-6, so double if needed - it just needs to all fit in a skillet or pot with a lid.
2 Chicken breasts, cut into bite size pieces
1 8-10 oz can of enchilada sauce (red or green)
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
Salt and pepper
1 cup of rice
1 can of black beans, drained
1 Tbs minced dried onion, or finely diced onion
1 1/2 cups water
Heat a few tablespoons of oil in your skillet and start to brown the chicken. Season chicken with all the spices and some salt and pepper. Once chicken is browned and cooked almost all the way through, add rice, beans, onions, enchilada sauce and water. Bring to a boil then reduce heat to low. Heat on low for 18-20 minutes or until rice is cooked. Top with cheese, lettuce, sour cream or other desired toppings. Enjoy!
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