INGREDIENTS
2 tbsp
olive oil
1
medium yellow onion (chopped)
1 lb
boneless (skinless chicken breast, chopped into bite size pieces)
1/2 tsp
salt
1/2 tsp
ground black pepper
1 cup
rice (uncooked (I used long grain white rice))
2 cups
chicken broth
1 14.5 ounce can
Rotel diced tomatoes and chilies
1 10 ounce can
or jar enchilada sauce
1 cup
frozen corn kernels
2 tsp
chili powder
1 tsp
cumin
1 15 ounce can
black beans (drained and rinsed)
1 cup
Mexican blend cheese (shredded)
Optional toppings: shredded lettuce (diced tomatoes, diced green onions, sour cream)
It was simple and the girls ate it up!