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Some of the best dinners start with a little fridge-and-pantry improvisation.

An easy Chicken Enchilada Rice Skillet came together with chicken tenderloins, a few cans from the pantry, some fresh onion and peppers, rice, enchilada sauce, and a couple of cheeses that happened to be hanging around in the fridge. Everything gets cooked together in one cast-iron skillet, then finished in the oven until the rice is tender, the chicken is juicy, and the cheese is melted and bubbly.

It’s hearty, flavorful, easy, and—best of all—there’s very little cleanup.

That’s my kind of weeknight dinner.

A little Rumble, a lot of Gumption.

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https://video.wixstatic.com/video/a44a5b_dfe4a2ead5df423dad7b26690fbe270d/1080p/mp4/file.mp4

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Ingredients:

Chicken & Vegetables

• 1 lb chicken tenderloins

• 1 Southwest taco seasoning packet, or your favorite taco seasoning

• 1 small onion, diced

• ½–1 green bell pepper, diced

• 1 fresh jalapeño, finely diced

• 2–3 cloves garlic, minced

• 1 Tbsp cooking oil

Pantry

• 1 cup uncooked white rice

• 1 (10 oz) can red enchilada sauce

• 1 (15 oz) can corn, drained

• 1 (14 oz) can diced tomatoes, drained

• 2 cups chicken broth or water

Cheese

• 3–4 oz tomato & basil cheese, shredded or cut into small pieces

• 2–3 Tbsp grated Parmesan

Optional Toppings

• Sliced avocado

• Sour cream

• Extra fresh jalapeño

• Hot sauce

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Pepare:

1. Preheat oven to 375 degrees.

       Generously season the chicken tenderloins with Southwest taco seasoning.

2. Heat oil in a large oven-safe skillet over medium-high heat. Sear the tenderloins until nicely browned on both sides.

3. Remove the chicken from the skillet and set aside to rest.

4. Using the same skillet and all those good browned bits left behind, add the diced onion, green pepper and fresh jalapeño. Sauté until the vegetables begin to soften.

5. Add the uncooked rice and stir it into the vegetables. Toast for about 1 minute, stirring frequently.

6. Pour in the red enchilada sauce, drained tomatoes, corn and 2 cups chicken broth or water. Stir everything together.

7. While the skillet is coming together, chop the seared chicken into bite-sized pieces. Add the chicken back into the skillet and stir everything together.

8. Add the minced garlic right before the final stir and before the skillet goes into the oven.

9. Cover the skillet tightly with foil or a lid. Bake at 375°F for 30–35 minutes, or until the rice is tender and the chicken reaches 165°F.

10. Remove the cover and gently stir. Scatter the tomato & basil cheese over the top and sprinkle with Parmesan.

11. Return to the oven uncovered for 5–8 minutes, until the cheese is melted and bubbly.

12. Let the skillet rest for about 5 minutes. Serve with sliced avocado and a dollop of sour cream, if desired.

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Notes From the Kitchen:

The chicken doesn’t have to be fully cooked when you sear it. It’s going back into the skillet and finishing in the oven. Just make sure it reaches 165°F before serving.

Don’t skip the cover. The rice needs the trapped steam and liquid to cook properly.

That fresh jalapeño matters. It gives the dish a fresh garden kick without making the entire skillet overwhelmingly spicy.

Garlic goes in at the end. Adding it just before the final stir keeps its flavor brighter than sautéing it at the beginning.

Make it your own. Avocado and sour cream are optional, but both add a cool, creamy contrast to the enchilada sauce and jalapeño.

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