Step 1

In a large skillet (about 12-inch) or pan, sautée onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.

Step 2

Once onions soften, increase the heat to medium high and add chicken to the pan.

Step 3

Brown the chicken pieces and add the garlic. Cook for about 1 more minute.

Step 4

Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.

Step 5

Add the uncooked rice in the olive oil and saute it for a couple of minutes.

Step 6

Add the enchilada sauce, diced tomatoes, water and cumin. Stir to combine. Bring mixture to a boil then lower the heat to a simmer and cover the pan with a tight fitting lid.

Step 7

Cook chicken and rice mixture covered for about 15 minutes or until rice is tender and the liquid is absorbed making sure to stir every once in a while.

Step 8

Sprinkle cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

Step 9

Top with desired toppings and eat!