Chicken and Rice Enchilada Skillet

Instructions

1. 1Place a 30.48 cm skillet over medium heat, which is 163°C, and add the 1 tablespoon of Olive Oil. Once the oil is shimmering, add the about 680 g Chicken Breast, cut into 2.54 cm pieces. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and reaches an internal temperature of 74°C. Stir in the 2 teaspoons Chili Powder, 1 teaspoon Cumin, 0.5 teaspoon Salt, and 0.25 teaspoon Pepper, cooking for 1 minute more until fragrant.
2. 2Add the 1 medium Onion, chopped, and the 2 cloves Garlic, minced, to the skillet. Cook for 3-4 minutes, stirring frequently, until the onion is softened and translucent.
3. 3Stir in the 2 cups Cooked Rice, the 1 can (about 410 g) Diced Tomatoes (undrained), the 1 cup Corn, and the 1 can (about 425 g) Black Beans (rinsed and drained). Mix everything together well.
4. 4Pour the 1.5 cups Enchilada Sauce over the chicken and rice mixture. Stir gently to ensure all ingredients are coated evenly with the sauce.
5. 5Cover the skillet with a lid and let it simmer over medium heat, 163°C, for 5-7 minutes, or until the sauce is heated through and the mixture is bubbling.
6. 6Remove the skillet from the heat and sprinkle the 1 cup Shredded Cheddar Cheese evenly over the top. Place the lid back on the skillet for 2-3 minutes, or until the cheese is completely melted and bubbly.
7. 7Serve the Chicken and Rice Enchilada Skillet immediately.

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