Download the full One-Pot Chicken Enchilada Rice Recipe Here:

One-pot meals make mid-week cooking a doddle. Throw everything into the one pan, all the ingredients take on a delicious flavour and you’ve hardly got any washing up to do either. What’s not to like?

Here’s How To Make One-Pot Chicken Enchilada Rice

1. Preheat an oven to 180 degrees Celsius.

2. Heat a large pan on the hob on a medium heat and add the coconut oil. Add the chicken and cook for a few minutes until golden brown. The remove from the pan and set aside.

3. Add the onions, garlic, chorizo and peppers and gently fry for 5 minutes.

4. Add the chicken back to the pan along with the Mexican seasoning, uncooked rice, chopped tomatoes, stock, black pepper and kidney beans to the pan and give everything a good mix through.

5. Cover with a lid and place into the oven for 20 minutes.

6. Remove from the oven, sprinkle the cheese on top and place back into the oven, uncovered and cook for 25 minutes more.

7. Serve and enjoy!

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