Servings
Font
Back
0 from 39 votes

Cheesy Enchilada Rice Skillet

The easiest enchilada you will ever make. No rolling, no folding. Just throw everything into a skillet and you’re set!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course
Cuisine: Vegetarian

Ingredients

  • 1 cup uncooked rice
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 small onion diced
  • 1 bell pepper diced
  • 1 cup canned corn kernels drained
  • 1 cup canned black beans drained and rinsed
  • ¾ cup Old El Paso™ mild enchilada sauce
  • ½ cup Old El Paso™ mild green enchilada sauce
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon oregano
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup shredded Mexican blend cheese
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

    Cup of Yum
  1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  2. 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.
  3. 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.
  4. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
  5. Serve immediately, garnished with cilantro.