Enchilada rice

A delicious high protein meal !

Looking for an easy high protein one pan dinner recipe that is also delcious? This simple chick’n Fajita rice ticks all the boxes, you only really need 5min of prep and less than 30 minutes to make this dish that is packed with fiber, protein and is bursting with flavour!

One pan dinners are definitely my favourite for quick and easy weeknight dinners. They are fast and easy to make, make clean up a breeze and everything cooks in one pot so all the flavours come together beautifully.

This dish while non traditional, is inspired by Mexican enchiladas so it has onions, garlic, tomatoes, rice and of course enchilada seasoning to add that delicious spicy and smoky flavour.

🌱Vegetarian

🍽️ 4 portions

Ingredients

• 1 tbsp olive oil

• 1 medium yellow onion

• 3 garlic cloves

• 320g chopped tomatoes

• 1/2 tbsp Mexican enchilada seasoning (1/2 tsp chili powder, 2 tsp paprika, 1 tsp cumin, 1 tsp oregano)

• 400g g chick’n

• 300g cooked rice

• 80-100g grated mozzarella

• Fresh coriander

Method

• Peel the onion and garlic cloves and dice them.

• Take a 25cm pan add the olive oil and bring it to medium heat. Add the diced garlic and onion and cook for 5-8 minutes until it softens and becomes golden brown. Add the Mexican seasoning, tomatoes and cook for 5 more minutes. Finally incorporate the chick’n, rice and stir until the chicken cooks. Season with salt and pepper to taste if needed.

• Top with the grated mozzarella, cover with a lid for 3-4min so the cheese melts. Serve with some chopped fresh coriander and spicy chipotle sauce.

FAQS and Tips

• You can store the cooked rice in an airtight container for up to 3 days in the fridge