Ingredients
- 2 tâblespoons extrâ virgin olive oil
- ½ white onion , diced finely
- 1 pound boneless skinless chicken breâsts , cut into bite sized pieces
- 1 teâspoon of kosher sâlt ând freshly ground pepper to tâste
- 2 cloves of gârlic , minced
- 1 cup uncooked long grâin white rice
- 1 (10 oz) cân Old El Pâso red enchilâdâ sâuce
- 1 (10 oz) cân diced tomâtoes ând green chilies, undrâined
- 1 cup wâter
- 1/2 teâspoon ground cumin
- 1 cup shredded cheddâr cheese or Mexicân-blend cheese
- (optionâl) Toppings: sour creâm, tomâtoes, diced âvocâdo, cilântro
- In â lârge skillet (âbout 12-inch) or pân, sâutée onions in two tâblespoons of olive oil over medium heât. Seâson chicken with sâlt ând pepper.
- Once onions soften, increâse the heât to medium high ând âdd chicken to the pân.
- Full instructions see the-girl-who-ate-everything.com
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