|400 g||chicken breast|
|1||red bell pepper|
|1||green bell pepper|
|2 tbsp||vegetable oil|
|275 g||corn (canned or frozen)|
|475 ml||chicken stock|
|680 g||enchilada sauce|
|260 g||rice (white or brown)|
|260 g||cheddar cheese (grated)|
Dice chicken breasts into large pieces. Mince garlic and cilantro, cut bell peppers into strips, and finely chop scallions.
Heat half of the vegetable oil in a large skillet over high heat. Add chicken pieces and sauté for approx. 5 – 7 min. until golden. Transfer to a plate and set aside.
Heat other half of vegetable oil and add scallions and garlic. Sauté until soft and fragrant for approx 1 - 2 min. Then, add bell pepper. Continue to sauté and add corn, chicken stock, and enchilada sauce. Season with salt and pepper.
Bring to a simmer and add rice. Cover and cook on medium-low heat for approx. 15 min. for white rice and 30 min. for brown rice until rice is al dente and most of the liquid absorbed. Preheat oven to 180°C/350°F and turn on the top heat, or set the broiler to high.
Shred chicken and combine with rice. Spread cheese on top, place skillet in the oven, and broil for approx. 5 - 10 min., or until cheese begins to melt. Garnish with cilantro and enjoy!