This dish cooks in one pot and is ready in about 30 minutes. Perfect to make on a busy work day.
If you want it spicier use tomatoes with green chilies. You can top it with your choice: sour cream, avocado, more tomatoes, chopped lettuce, cilantro, etc.
Heat oil in large, deep fry pan or Dutch oven. Add onion and chicken and cook for 5-6 minutes on medium heat. Add garlic and saute another minute or two. Stir in enchilada sauce, tomatoes, water, spices and rice. Bring to a boil. Cover and simmer for 20 minutes. Add beans, stir to heat. If the rice is not done you can add more water and continue to cook. Top with cheese and allow to melt. Serve with optional toppings.