5 from 1 vote
One Pot Chicken Sausage Rice Enchilada
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Author: Jo Cooks
  • 1 tbsp olive oil
  • 1 chicken breast boneless, skinless, cut into small pieces
  • 1 chorizo sausage sliced
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1/2 red bell pepper chopped
  • 1/2 green bell pepper chopped
  • 2 tbsp canned jalapeno chopped
  • 1 10 oz can red enchilada sauce
  • 1 cup rice I used Basmati rice
  • 2 cups chicken broth
  • 1 cup cheddar cheese shredded
  • freshly ground black pepper
For toppings
  • tomatoes chopped
  • cilantro chopped
  • avocado chopped
  • green onions chopped
  1. In a large pot or dutch oven, heat the olive oil then add chicken and sausage. Cook until chicken is no longer pink.
  2. Add in the onion and garlic and cook for a couple more minutes or until onion is translucent. Throw in the bell peppers and jalapeno and cook for 2 more minutes.
  3. Add rice, enchilada sauce, chicken broth and season with salt and pepper. I didn't really add any salt, just about 1/2 tsp of black pepper. Bring to a boil and cook on low heat until rice is cooked and all the sauce has almost disappeared.
  4. Add 1/2 of the cheese and stir. Top with remaining cheese and place under the broiler for a couple minutes or until cheese melts.
  5. Top with tomatoes, cilantro, avocado and green onions. Serve warm.