One-Pot Chicken Enchilada Rice – Easy Recipe | Exceldor

Ingredients

• 2 Exceldor chicken breasts
• 2 tbsp olive oil
• 1 yellow onion, chopped
• 2–3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 tsp chili powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp dried oregano
• ½ tsp cumin
• 1 tsp salt
• 1 cup long-grain rice
• 2 cups chicken broth
• 2 cups tomato purée
• 1 can black beans (398 ml/14 oz), drained and rinsed
• 4–8 corn tortillas
• 2 cups aged cheddar cheese , shredded (170 g piece, Fromagerie Perron)
• Optional toppings: sour cream, chopped cilantro, sliced radishes, lime juice, hot sauce