1 lb chicken thighs cut up into small pieces
1 cup of uncooked rice ( I used parboiled)
1 28 oz can on red enchilada sauce
1 can of black beans
3/4 - 1 cup of chicken stock ( water and bullion is fine)
Start with 3/4 cup then add the next 1/4 if needed halfway through
1 tbsp. onion powder
1 tbsp. garlic powder
3/4 tbsp. cumin powder
1/4 tbsp. dried oregano
1 tbsp. chili powder
corn tortillas
Cheese (I used a Fiesta blend chesse)

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