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Export 10 ingredients for grocery delivery
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!
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