Smothered Chicken Enchilada Bowls

Ingredients

• 1.5 lbs Boneless Skinless Chicken Thighs
• 1 can (15 oz) Red Enchilada Sauce
• 1 can (15 oz) Dark Red Kidney Beans
• 1 cup cup Jasmine Rice
• 1 tablespoon Pot Roast Seasoning Mix
• 2 tablespoons Avocado Oil
• 1/4 cup chopped Fresh Cilantro(optional)

Instructions

1. 1

   Cook jasmine rice according to package directions.

2. 2

   Season the chicken thighs with the pot roast seasoning mix.

3. 3

   Heat avocado oil in a large skillet over medium-high heat and sear the chicken 3 minutes per side until golden.

4. 4

   Pour in the red enchilada sauce, cover, and simmer 20 minutes until chicken reaches 165°F.

5. 5

   Drain and rinse the kidney beans and warm them in a small pot for 5 minutes.

6. 6

   Serve chicken and sauce over rice with warm kidney beans on the side, sprinkled with cilantro.