Make dinner easy and flavorful with this One Pan Chipotle Chicken Chili and Rice, featuring HORMEL® Chili Chicken Chipotle with Beans.
Simmered with enchilada sauce, tomatoes, and rice, this smoky, cheesy skillet meal comes together in just 25 minutes. It’s a hearty, no-fuss dinner perfect for busy weeknights. Top with sour cream, avocado, and fresh cilantro for a delicious finish.
Ingredients
| 2 | teaspoons olive oil |
| ½ | cup chopped white onion |
| 2 | cloves of garlic, minced |
| 1 | teaspoon chipotle chili powder |
| 1 | (15-ounce) can HORMEL® Chili Chicken Chipotle with Beans |
| 1 | cup uncooked long grain white rice |
| 1 | (10-ounce) can red enchilada sauce |
| 1 | (10-ounce) can diced tomatoes and green chilies |
| 1 | cup water |
| 1 | cup shredded cheddar cheese or Mexican-blend cheese |
| Suggested toppings: sour cream, tomatoes, diced avocado, cilantro |
Directions
In large skillet over medium-high heat, heat oil. Add onions. Cook 2 to 3 minutes or until tender. Stir in garlic and chili powder. Stir in chili, rice, enchilada sauce, diced tomatoes and water. Stir to combine. Bring mixture to a boil. Reduce heat to simmer. Cover the pan with a tight fitting lid.
Cook covered 15 minutes or until rice is tender and the liquid is absorbed, stirring occasionally. Remove from heat.
Remove cover. Sprinkle with cheese. Cover. Let sit 2 minutes to melt cheese.
Serve with suggested toppings.