⏱ 70 min totalOne-Pot Chicken Enchilada Rice
Per 1 serving · 458 g · 13 ingredients
of a 2,000 cal day
- Protein35g27% of calories
- Carbs58g45% of calories
- Fat17g29% of calories
At a glance
One serving of One-Pot Chicken Enchilada Rice (458 g) has 529 calories, with 35 g of protein, 58 g of carbohydrates and 17 g of fat. Most of its energy comes from carbs (45% of calories). It is high in protein (69% DV), Vitamin C (59% DV) and thiamine (46% DV). Keep an eye on sodium, saturated fat and cholesterol, which provide 31%, 32% and 29% of the daily value.
High in
20%+ of the daily value
- Protein69%
- Vitamin C59%
- Thiamine46%
- Riboflavin (B2)32%
- Niacin78%
- Vitamin B681%
Good source of
10–19% of the daily value
- Dietary fiber19%
- Vitamin A13%
- Vitamin E11%
- Vitamin K10%
- Calcium19%
- Potassium19%
Watch
20%+ of the daily value
- Sodium31%
- Saturated fat32%
- Cholesterol29%
Ingredients
For one serving. Tap an ingredient to see its nutrition.
³⁄₁₆ tbsp Olive oil
³⁄₁₆ medium Onion
³⁄₁₆ medium Red bell pepper
³⁄₁₆ medium Green bell pepper
⅓ oz Pork and beef chorizo
⅔ cloves, minced Garlic
2 ⅔ oz Chicken breast
1 tsp Taco seasoning mix
¼ cup White rice
⅓ large whole Tomatoes
½ cup Chicken stock
¼ cup Kidney beans
³⁄₁₆ cup, shredded Cheddar cheese
Directions
- 1
Preheat the oven to 350° and position a rack in the center. Use a large, oven-safe pot or deep skillet with a tight-fitting lid (or plan to cover tightly with foil).
- 2
Set the pot over medium heat and add the olive oil. Add the chopped chicken and cook, stirring occasionally, until lightly browned, 5–7 minutes; transfer to a plate.
- 3
In the same pot, add the onion, garlic, chorizo, red bell pepper, and green bell pepper. Sauté until just softened and fragrant, about 5 minutes.
- 4
Return the chicken to the pot. Stir in the taco seasoning, rice, tomatoes, chicken stock, and kidney beans until evenly combined and the rice is submerged.
- 5
Cover with the lid (or tightly with foil) and bake for 20 minutes.
- 6
Uncover, gently stir, then sprinkle the cheddar over the top. Bake uncovered until the cheese is melted, most liquid is absorbed, and the rice is tender, about 25 minutes.
- 7
Let rest 5 minutes before serving. Taste and adjust seasoning if desired.
Vitamins & minerals
Amounts for 1 serving (458 g). Bars show % of the daily value.
Vitamins
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Vitamin A | 116 μg | 13% |
| Vitamin C | 53 mg | 59% |
| Vitamin D | 0.2 μg | 2% |
| Vitamin E | 2 mg | 11% |
| Vitamin K | 12 μg | 10% |
| Thiamine | 1 mg | 46% |
| Riboflavin (B2) | 0.4 mg | 32% |
| Niacin | 13 mg | 78% |
| Vitamin B6 | 1 mg | 81% |
| Folate (B9) | 171 μg | 43% |
| Vitamin B12 | 1 μg | 21% |
| Pantothenic acid | 2 mg | 39% |
| Choline | 118 mg | 21% |
Minerals
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 187 mg | 19% |
| Iron | 4 mg | 49% |
| Potassium | 890 mg | 19% |
| Magnesium | 75 mg | 18% |
| Phosphorus | 440 mg | 63% |
| Zinc | 3 mg | 25% |
| Copper | 0.3 mg | 36% |
| Manganese | 1 mg | 36% |
| Selenium | 35 μg | 64% |
Full breakdown · 43 more nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Alanine | 2 g | — |
| Alpha Linolenic Acid (ALA) | 0 g | — |
| Alpha carotene | 69 μg | — |
| Arginine | 2 g | — |
| Aspartic acid | 3 g | — |
| Beta carotene | 652 μg | — |
| Caffeine | 0 mg | — |
| Cystine | 0.4 g | — |
| Docosahexaenoic Acid (DHA) | 0 g | — |
| Docosapentaenoic Acid (DPA) | 0 g | — |
| Eicosapentaenoic Acid (EPA) | 0 g | — |
| Fluoride | 9 μg | — |
| Fructose | 2 g | — |
| Galactose | 0 g | — |
| Glucose | 2 g | — |
| Glutamic acid | 5 g | — |
| Glycine | 1 g | — |
| Histidine | 1 g | — |
| Hydroxyproline | 0 g | — |
| Isoleucine | 2 g | — |
| Lactose | 0 g | — |
| Leucine | 3 g | — |
| Lycopene | 1,561 μg | — |
| Lysine | 2 g | — |
| Maltose | 0 g | — |
| Methionine | 1 g | — |
| Monounsaturated fats | 7 g | — |
| Phenylalanine | 1 g | — |
| Polyunsaturated fats | 2 g | — |
| Proline | 1 g | — |
| Retinol | 55 μg | — |
| Serine | 1 g | — |
| Starch | 6 g | — |
| Sucrose | 1 g | — |
| Theobromine | 0 mg | — |
| Threonine | 1 g | — |
| Total omega 3 | 0.1 g | — |
| Total omega 6 | 0.4 g | — |
| Tryptophan | 0.5 g | — |
| Tyrosine | 1 g | — |
| Valine | 2 g | — |
| Vitamin D2 | 0 μg | — |
| Vitamin D3 | 0.1 μg | — |
Burning 529 calories
Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.
- 100minWalking (3.5 mph)
- 63minCycling (moderate)
- 44minRunning (6 mph)
- 74minSwimming laps
Common questions
How many calories are in One-Pot Chicken Enchilada Rice?
One serving of One-Pot Chicken Enchilada Rice (1 serving) has 529 calories, which works out to 115 calories per 100 g. That is about 26% of a 2,000-calorie day.
Is One-Pot Chicken Enchilada Rice high in protein?
It provides a solid 35 g of protein per serving (69% of the 50 g daily value), but protein supplies only 27% of its calories, so it is not a protein-dense food. Foods where protein provides 30% or more of calories are generally considered protein-dense.
Is One-Pot Chicken Enchilada Rice keto-friendly?
It is hard to fit into a strict keto diet. One serving has 53 g of net carbs and 45% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.
How much sodium is in One-Pot Chicken Enchilada Rice?
712 mg per serving, which is high (20% or more of the 2,300 mg daily value).
How much sugar is in One-Pot Chicken Enchilada Rice?
7 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.
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