This Post Brought To You By UNCLE BEN’S ®.

In the mood for a Mexican inspired meal? In less than 20 minutes, you can serve up this easy, hearty Chicken, Vegetable & Rice Enchilada Skillet!

One of my least favorite foods to cook is traditional rice. I pretty much stink at it. For some reason I have a flaw that does not allow me to get the rice fully cooked. So I love finding short cuts to still allow me to include rice in my meals without the hassle of preparing it the slow way.

Which is what makes this Chicken, Vegetable and Rice Enchilada Skillet meal so easy and so quick to put together. It’s made with my new rice secret weapon – UNCLE BEN’S® READY RICE®. These little pouches give me delicious, fluffy rice in 90 seconds! 90 seconds y’all! And with the wide variety of flavors they have available, you’ll have no problems finding the perfect rice to compliment your meal!

Take this Enchilada Skillet – I made it using UNCLE BEN’S® READY RICE® Jasmine – so the most time consuming part of the dish was cooking the meat. Plus, using the READY RICE® allows it to all be made in just the one skillet which makes clean up a snap!

Chicken, Vegetable and Rice Enchilada Skillet

Print Recipe Pin Recipe

Course Main Course, Main Dish

Cuisine Mexican

Servings servings

Ingredients

1 pound ground chicken
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 pouch 8.5 ounces UNCLE BEN'S® READY RICE® Jasmine
1 bag 14 ounces frozen grilling blend vegetables*, thawed
1 can 14.5 ounces diced tomatoes, drained
1 can 11 ounces corn with red & green bell peppers, drained
1 can 10.75 ounces fiesta nacho cheese condensed soup
1/2 cup shredded cheddar cheese {optional}

Instructions

In a large skillet, cook the ground chicken until no longer pink. Season the meat with the garlic powder, chili powder & cumin while cooking. Remove the chicken from the skillet, drain, & set aside.
In the same skillet, saute the vegetables over medium heat until crisp-tender.
While the veggies are sauteing, cook the Ready Rice in the microwave according to the package directions.
Once the vegetables & rice are both cooked, add the chicken back to the skillet with the veggies. Add in the rice, tomatoes, corn with peppers and the soup. Carefully stir until completely mixed. Allow to heat through.
Top the skillet with the shredded cheddar cheese prior to serving if desired.

Keyword Enchilada, Rice, Skillet Meal

Tried this recipe?Let us know how it was!

Other Quick Dinner Ideas:

Be sure to stop by UNCLE BEN’S® to check out more of their quick & easy dinner ideas!

Thanks for stopping by!

this recipe may be showing off at any of these fabulous parties

DISCLOSURE: This post is part of a compensated campaign with Federated Media & Uncle Ben’s. All opinions are 100% my own

12 Comments

Pingback: 75 No Oven Recipes - Just 2 Sisters

Pingback: 65 Mexican Food Recipes | Chef in Training

I loved your Tip Me Tuesday link this week. {thanks girl!} Would you like Tip Junkie to feature your blog post to over 200,000 creative women? If you upload this blog post into your Tip Junkie craft room using at least 2 images, 2 steps, and blog post URL then I can easily feature it in my RSS feed, home page, and all my social networks instantly. {squealing with delight} ~ Laurie {a.k.a. the Tip Junkie}
https://www.tipjunkie.com/post/how-to-add-a-craft-room-project-on-tip-junkie/

Pinned!
I’m Asian (diffinitely a rice eater), love rice and crazy over mexican food! 🙂 Can’t wait to try this one out. All my favorite in one. YUMM!
Thanks for sharing, Jaime.