Tex-Mex · main

Chicken and Rice Enchilada Skillet

Chicken and Rice Enchilada Skillet reads citrus 5.1, sourness 4.7 and umami 4.4 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 41 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.8 / 10
• Sweet & Fruity — 4.1 / 10
• Sour & Bright — 6.5 / 10
• Bitter & Earthy — 2.6 / 10
• Rich & Fat — 3.7 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Citrus 5.1 · Sourness 4.7 · Umami 4.4 · Allium 4.2 · Salinity 3.5 · Sweetness 3.5 · Richness 3.3 · Heat 3.2 · Herbaceous 2.9 · Earthy 2.5 · Fruity 1.8 · Warm Spice 1.7 · Nutty 1.2 · Bitterness 1.0 · Floral 0.8

What's in it (16)

• boneless chicken — 454 g
• vegetable oil — 14 g
• yellow onion — 110 g
• red bell pepper — 100 g
• garlic — 9 g
• chili powder — 30 g
• cumin — 5 g
• salt — 5 g
• long-grain white rice — 177 g
• red enchilada sauce — 425 g
• low-salt chicken broth — 177 g
• black beans — 425 g
• frozen corn kernels — 237 g
• shredded monterey jack cheese — 170 g
• cilantro — 15 g
• lime — 65 g

Time & effort: about 41 min (40 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 172.2 kcal, 12.5 g protein, 4.3 g fat, 22.1 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the chicken dry and season with half the salt. Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and sear until golden on both sides and mostly cooked through, 5-6 minutes, turning once; it will finish cooking later. Transfer to a plate.
2. Reduce the heat to medium. Add the onion and bell pepper to the drippings left in the skillet and saute, stirring occasionally, until softened and lightly browned at the edges, 5 minutes.
3. Add the garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, about 1 minute (watch closely so the spices don't scorch).
4. Stir in the rice, coating every grain in the fat and spices, and toast until it smells nutty, about 1 minute.
5. Pour in the enchilada sauce and chicken broth, scraping up any browned bits stuck to the bottom of the pan.
6. Stir in the remaining salt and return the chicken, along with any juices on the plate, to the skillet.
7. Bring to a simmer, cover, reduce the heat to low, and cook until the rice is tender and has absorbed most of the liquid, 18-20 minutes, stirring once halfway through so the rice doesn't stick.
8. Stir in the black beans and corn, cover, and cook until heated through and the chicken reaches 165 F, 3-4 minutes.
9. Remove the skillet from the heat, scatter the cheese evenly over the top, cover, and let stand until melted, about 3 minutes.
10. Squeeze fresh lime juice over the top, scatter with cilantro, and serve straight from the skillet with the remaining lime wedges.

Dishes with a similar flavor shape

• Yellow Split Pea Dal with Tomato — Indian
• Loaded Beef Burrito Bowl with Cilantro Lime Rice — Tex-Mex
• Southwest Quinoa Stuffed Peppers — Tex-Mex · Southwestern
• Refried Bean and Cheese Enchiladas — Mexican
• Turkey Chili Verde — Tex-Mex · Southwestern

Keep reading: what citrus, sourness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.