This one pot Mexican chicken and riceis a favorite dish with chicken, rice, taco seasonings, veggies and beans. It's simple, hearty and a meal the whole family loves!
In a large non-stick pan, heat the olive oil over medium heat. Stir in the chicken and cook until no longer pink. Sprinkle salt and pepper over top. Stir in bell pepper and onion and cook for an additional 3 minutes.
Stir in the diced tomatoes, black beans, green chiles, rice, taco seasoning and enchilada sauce. Bring to a simmer; cover with a lid and then turn the heat to low. Cook for 15 to 20 minutes, stirring half way in between.
When rice is done, add salt and pepper to taste. Add cheese and let sit for a few minutes until melted.
Top with fresh cilantro and green onions if desired. Add any other favorite toppings. We like to serve with tortilla chips, inside tortillas or over a bowl of lettuce.
Notes
Freezing: This dish makes a lot of food, so I love to freeze the leftovers! Place the leftovers inside of a tortilla and roll into enchiladas. Then pour enchilada sauce over the top and add shredded cheese for another meal. Cover with foil, label and stick in the freezer. Then when you’re ready to eat it, place it in the refrigerator the night before and then bake at 350ºF for 20-30 minutes covered and then 10-15 minutes uncovered.