top of page

Chicken Enchilada Rice

55 Minute Chicken Enchilada Rice. Mexican dish, and oh my days so nice!

Serves: 4 Time: 55 minutes



  • 1 teaspoon or olive oil

  • 500g chicken breast, chopped

  • 2 garlic cloves, chopped

  • 1 red onion, chopped

  • 1 red pepper, chopped

  • 1 green pepper, chopped

  • 50g chorizo

  • 300g brown rice

  • 700ml chicken stock

  • 2 tablespoon Mexican or fajita seasoning mix

  • 400g tomatoes, chopped

  • 400g can of kidney beans, drained

  • 100g cheddar, grated


  1. Preheat an oven to 180°C. Heat a large pan on the hob on a medium heat and add the coconut oil. Add the chicken and cook for a few minutes until golden brown. Then remove from the pan and set aside.

  2. Add the onions, garlic, chorizo and peppers and gently fry for 5 minutes.

  3. Add the chicken back to the pan along with the Mexican seasoning, uncooked rice, chopped tomatoes, stock, black pepper and kidney beans to the pan and give everything a good mix through.

  4. Cover with a lid and place into the oven for 20 minutes.

  5. Remove from the oven, sprinkle the cheese on top and place back into the oven, uncovered and cook for 25 minutes more.

  6. Serve and enjoy!


Love this recipe? ❤️

Click the little heart at the bottom of this recipe and it will save to your Favourite Recipes on your profile - so you can easily find it next time.

Don’t forget to like and comment below to recommend to others 👇🏻

Hope you loved it!

Rosie ❤️


Related Posts

See All


bottom of page