Can I use brown rice instead of white rice?
Brown rice requires longer cooking (45–50 minutes) and more liquid. Increase broth to 3.5 cups and start the rice before adding chicken to ensure even doneness.
How do I prevent the rice from sticking?
Toast the rice in butter for 2–3 minutes before adding liquid, and avoid stirring once the broth is added. Cover and simmer undisturbed until tender.
Can I make this ahead?
Prepare and refrigerate the cooked skillet up to 3 days. Reheat in a 350°F oven covered with foil for 15–20 minutes, or microwave in portions.
What can I use instead of enchilada sauce?
Substitute salsa (add 1 tbsp tomato paste for body), red curry sauce, or chicken broth mixed with chili powder and cumin.
Is this recipe freezer-friendly?
Yes, cool completely and freeze in an airtight container up to 3 months. Thaw overnight and reheat gently with a splash of broth to restore moisture.