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One Pan Mexican Chicken and Rice

Christy Denney, The Girl Who Ate Everything
  • 45 minutes
  • Serves 4

INGREDIENTS

10 ozs

canned tomatoes

10 ozs

enchilada sauce

2 tbsp

extra virgin olive oil

2 cloves

garlic

1/2 tsp

ground cumin

1 tsp

kosher salt

1 cup

shredded mexican cheese blend

1 lb

skinless boneless chicken breasts

1/2

white onion

1 cup

white rice