Taco Mess




  1. Start cooking the rice (time depends on cooking method and variety of rice, but usually takes about an hour)
  2. Season the chicken breasts with cumin, garlic powder, onion powder and black pepper. Heat a stainless steel or cast iron skillet over medium-high heat. Add olive oil and chicken breasts. Let the chicken cook for five minutes undisturbed before cooking in order to let it brown. Cook on the second side for five minutes. Continue flipping every five minutes for a total of 15-20 minutes, or until chicken is cooked through and juices run clear.
  3. Remove chicken from skillet and place on a plate with paper towels. Pat the chicken with paper towels to remove as much grease as possible. Drain all excess fat from the skillet but do not clean. Add chicken broth to skillet and put over high heat. When broth begins to boil, scrape the bottom of the skillet with a wooden spoon to bring up all the cooked-on browned bits of chicken left in the skillet (this process is technically known as "deglazing"). Cook for 3-4 minutes then pour the newly-created pan sauce into a medium pot.
  4. Using two clean forks, shred chicken by pulling forks away from each other. Add chicken to pot with sauce.
  5. Add black beans and enchilada sauce into the medium pot and heat over medium heat until bubbly, then reduce heat to simmer. Stir frequently.
  6. When rice is done cooking, drain, fluff with a fork, then add to the medium pot. Stir to mix well and serve over tortillas. Top with cheese if desired.

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