Description
A quick, budget-friendly weeknight dinner that uses rotisserie chicken, rice, and black beans to create a savory, cheesy enchilada-inspired bowl. Ready in about 30 minutes with minimal effort.
Ingredients
- 2 large rotisserie chickens (about 6 cups shredded meat) OR 3 lbs boneless chicken thighs
- 2 cups (480ml) mild or medium red enchilada sauce
- 1 cup (240ml) low-sodium chicken broth
- 1.5 cups (300g) uncooked long-grain white rice
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 2 cups (200g) shredded cheddar cheese (or mix with Monterey Jack)
- 1 tablespoon oil (for sautéing)
- Pinch of salt
- Optional: 1 cup frozen corn, diced tomatoes, or jalapeños
- For serving: Sour cream, fresh cilantro, avocado slices, lime wedges
Instructions
- Prep ingredients: Shred the chicken, dice the onion, and grate the cheese. Set out measuring cups.
- Cook the rice: Rinse 1.5 cups rice under cold water until clear. In a medium saucepan, combine rice, 3 cups water (or broth), and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Do not lift the lid. Let sit off heat for 5 minutes, then fluff with a fork.
- Sauté aromatics: While rice cooks, heat 1 tablespoon oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cumin; cook for 1 minute until fragrant but not browned.
- Build the sauce: Pour in enchilada sauce and chicken broth. Stir to combine with onions and garlic. Simmer for 3-4 minutes until slightly thickened. Taste and adjust seasoning if needed.
- Combine chicken and beans: Add shredded chicken and drained black beans to the skillet. Stir to coat in sauce and heat through for 2-3 minutes. Add optional corn or tomatoes now if using.
- Assemble bowls: Divide cooked rice among four bowls. Spoon the chicken and bean mixture over the rice. Top generously with shredded cheese. Optionally broil for 1-2 minutes to melt cheese.
- Serve immediately with sour cream, cilantro, avocado, and lime wedges.
Notes
[‘If boiling raw chicken thighs, save the broth to cook the rice for extra flavor.’, ‘Shred rotisserie chicken while warm for easier handling.’, ‘Rinse rice thoroughly to prevent mushiness.’, ‘For meal prep, store chicken mixture and rice separately, then assemble fresh daily.’, ‘This recipe is naturally gluten-free if using certified GF sauce and broth.’, ‘Sodium can be high; use low-sodium broth and rinse beans well to reduce.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 15
- Carbohydrates: 40
- Fiber: 6
- Protein: 35
Keywords: shredded chicken enchilada bowl, budget meal prep, rotisserie chicken recipes, easy weeknight dinner, family friendly meals, gluten free dinner, meal prep ideas