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This One-Pot Chicken Enchilada Rice is gluten free and super easy to make on a weeknight. It also has hidden veggies for kiddos!

One-Pot Chicken Enchilada Rice


5 from 13 reviews

  • Author: Kelsey
  • Yield: 4 1x

Ingredients

Scale
  • 1 tbsp oil
  • 1 cup chopped onion
  • 2 bell peppers, chopped
  • 1 lb chopped chicken breasts (raw) chopped
  • 1 cup brown rice
  • 2 cups chicken stock
  • 1 tsp salt
  • 1 tsp garlic powder
  • ¼ tsp ground pepper
  • 3 cups chopped cauliflower florets 
  • ½ cup tomato sauce
  • 2 tbsp chicken stock
  • 1 tsp cumin
  • 1 ½ tsp chili powder
  • 2 tsp minced garlic
  • ½ tsp onion powder
  • ¼ tsp salt 
  • 3 cups chopped kale
  • ½ cup shredded cheese (optional)

Instructions

  • Place a pot (like a dutch oven) over medium heat and add oil.
  • Place in onions and bell peppers and cook for about 7-10 minutes, stirring occasionally until softened. Remove the bell peppers and onion and set aside. 
  • Place the chicken in the pot and cook, stirring occasionally, for about 5 minutes.
  • Return peppers and onions to pot and add rice, chicken stock, salt, garlic powder and pepper.
  • Bring to a slight boil, then lower the heat to low.
  • To make enchilada sauce combine tomato sauce, 2 tbsp chicken stock, cumin, chili powder, minced garlic, onion powder and ¼ tsp salt.
  • Add chopped cauliflower and enchilada sauce to the pot and mix to combine, then cover.
  • Cook covered for 35 min, checking halfway through to stir.
  • Then remove the lid, add kale and cook for another 5 minutes uncovered.
  • If using cheese, sprinkle it on top and either let sit to melt, or place under the broiler for 30 seconds – 1 minute to melt.