Cheesy Enchilada Rice Skillet
User Reviews
4.9
39 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Vegetarian
Cheesy Enchilada Rice Skillet
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The easiest enchilada you will ever make. No rolling, no folding. Just throw everything into a skillet and you’re set!
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Ingredients
- 1 cup rice uncooked
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 onion diced, small
- 1 bell pepper diced
- 1 cup corn kernels drained, canned
- 1 cup black beans drained and rinsed, canned
- ¾ cup mild enchilada sauce Old El Paso brand
- ½ cup Green enchilada sauce mild, brand Old El Paso
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon oregano
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 cup Mexican blend cheese shredded
- 2 tablespoons cilantro fresh, chopped leaves
Instructions
- In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
- Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in rice, corn, black beans, enchilada sauces, chili powder, cumin and oregano until well combined and heated through, about 2-3 minutes; season with salt and pepper, to taste.
- Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
- Serve immediately, garnished with cilantro.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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