One Skillet Cheesy Chicken and Rice

Ingredients

3 tablespoons butter

1 lb boneless skinless chicken breast, cut into 1-2-inch pieces

1/2 medium yellow onion

2 garlic clove, chopped

1 1/2 cups white rice

1 cup mild enchilada sauce

2 cups chicken stock

1 tablespoon cumin

1/2 teaspoon salt

1 pinch red pepper flakes (more if you like hotter foods)

1 1/2 cups cheddar cheese

sour cream (optional)

chopped cilantro (optional)

Directions

1. Melt butter in a large skillet over medium heat.
2. Add onions, garlic and chicken. Stir occasionally. Cook for 4-5 minutes until chicken cooked almost all the way through.
3. Add rice and toast for 3-4 minutes.
4. Add chicken stock, enchilada sauce, cumin, red pepper flakes and salt.
5. Bring to boil, reduce heat to low and cover with a tight fitting lid.
6. Cook, covered, 20 minutes or until liquid is absorbed. Turn off heat.
7. Spread cheese over the top, replace cover and let sit for 5 minutes.
8. Top with sour cream and chopped cilantro when serving.