Ingredients
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3 tablespoons butter
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1/2 medium yellow onion
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2 garlic cloves, chopped
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1 1/2 cups white rice
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2 cups chicken stock
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1 tablespoon cumin
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1/2 teaspoon salt
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1 pinch red pepper flakes (more if you like hotter foods)
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1 1/2 cups cheddar cheese
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sour cream
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chopped cilantro
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1 lb boneless skinless chicken breast, cut into 1-2-inch pieces
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1 cup mild enchilada sauce
Instructions
- Melt butter in a large skillet over medium heat.
- Add onions, garlic and chicken. Stir occasionally. Cook for 4-5 minutes until chicken cooked almost all the way through.
- Add rice and toast for 3-4 minutes.
- Add chicken stock, enchilada sauce, cumin, red pepper flakes and salt.
- Bring to boil, reduce heat to low and cover with a tight fitting lid.
- Cook, covered, 20 minutes or until liquid is absorbed. Turn off heat.
- Spread cheese over the top, replace cover and let sit for 5 minutes.
- Top with sour cream and chopped cilantro when serving.