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Chicken, Vegetable and Rice Enchilada Skillet in the pan with white bowls and a serving spoon to the side

Chicken, Vegetable and Rice Enchilada Skillet

Course Main Course, Main Dish
Cuisine Mexican
Servings 6 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
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