In a medium saucepan, bring the chicken broth to a boil.
If you don’t have pre-cooked chicken, you can easily prepare it while the rice cooks.
In a large skillet, heat the olive oil or butter over medium heat.
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Return the beef to the skillet and stir in the enchilada sauce and black beans. Let the mixture cook for an additional 5 minutes.
Add the frozen peas and carrots, cooking for an additional 2-3 minutes until they are tender.
In a large mixing bowl, combine the cooked rice, chicken, sautéed vegetables, milk or cream, and the can of cream soup.
Add salt and pepper to taste. Stir in half of the shredded cheddar cheese, ensuring all ingredients are evenly distributed.
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