Cheesy Enchilada Rice Skillet is a delightful one-pan wonder that brings together the bold flavors of enchilada sauce, hearty beans, and melty cheese in a comforting rice dish. With minimal prep and cleanup, it’s perfect for busy weeknights or casual gatherings. In just about 30 minutes, you’ll have a vibrant, satisfying skillet meal that taps into Mexican-inspired flavors without any fuss. Whether you’re feeding a family or prepping for leftovers, this dish checks all the boxes: easy, flavorful, and cheesy.
Why You’ll Love This Cheesy Enchilada Rice Skillet
- Effortless prep: Just one skillet and pantry staples required.
- Flavor-packed: Enchilada sauces, spices, beans, and corn make every bite savory and vibrant.
- Adaptable: Customize with your favorite proteins, veggies, or heat preferences.
- Crowd‑pleaser: Cheesy, comforting, and colorful—loved by kids and adults alike.
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 mild enchilada sauce
- ½ cup mild green enchilada sauce
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon oregano
- Season with kosher salt and freshly cracked black pepper, according to your preference
- 1 cup shredded Mexican‑blend cheese
- 2 tablespoons fresh cilantro, chopped
Step‑by‑Step: How to Make Cheesy Enchilada Rice Skillet
- Cook the rice: In a medium saucepan, combine 1½ cups water and rice. Bring to a boil, reduce heat, cover and simmer per package instructions until tender. Fluff and set aside.
- Sauté aromatics: Heat olive oil in a large skillet over medium‑high. Add garlic, onion, and bell pepper. Sauté, stirring frequently, until the onion softens and turns translucent, around 2 to 3 minutes.
- Combine and season: Stir in cooked rice, corn, black beans, mild red and green enchilada sauces, chili powder, cumin, and oregano until well coated. Cook another 2–3 minutes until heated through. Season with salt and pepper.
- Melt cheese: Remove the skillet from heat. Evenly sprinkle shredded cheese over the top. Cover skillet and let rest for about 2 minutes, or until cheese is melted. The dairy enhances the rice’s richness, making it irresistibly creamy and luxurious.
- Garnish and serve: Sprinkle with chopped cilantro. Serve hot straight from the skillet!
Helpful Tips
- Opt for long-grain varieties such as basmati or jasmine to achieve a light, fluffy texture.
- Covering the skillet when melting cheese helps it melt evenly—no oven needed.
- For extra richness, stir in a splash of milk or cream before adding cheese.
- Want crunch? Top with crushed tortilla chips or fresh bell pepper slices before serving.
Substitutions And Variations
- Protein: Add cooked shredded chicken, ground beef, or turkey.
- Vegetables: Mix in zucchini, spinach, or diced tomatoes.
- Spice level: Use medium or hot enchilada sauce, or add jalapeños or chipotle peppers.
- Rice swap: Try brown rice (cook longer) or cauliflower rice for a lighter version.
- Cheese alternatives: Pepper Jack for extra heat, Monterey Jack, or cheddar.
Storage Instructions
Let the skillet cool completely before transferring any leftovers to an airtight container. Refrigerate and reheat within 4 days, using either the microwave or stovetop for best results. For freezer storage, divide portions into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Nutritional Information
(Estimated per serving, serves 4)
- Calories: ~350 kcal
- Carbohydrates: ~45 g
- Protein: ~14 g
- Fat: ~12 g (with cheese and olive oil)
- Fiber: ~8 g (from beans and corn)
- Sodium: Moderate—watch if using canned beans/sauces; rinse well or use low-sodium versions.
Serving Suggestions
- Fresh garnish ideas: diced avocado, lime wedges, sour cream, chopped green onions, or pickled jalapeños.
- Side dishes: pair with a simple green salad, tortilla chips, or warm flour tortillas for scooping.
- Make it a meal: Serve alongside grilled chicken or fish for added protein and variety.
Frequently Asked Questions About Cheesy Enchilada Rice Skillet
Is this dish gluten‑free?
Yes! All ingredients listed—rice, corn, beans, cheese, enchilada sauces—are naturally gluten‑free. Just double-check sauce labels to ensure no hidden wheat-containing thickeners or additives.
Can I make this ahead of time?
Absolutely—cook through the cheesy stage, then let it cool completely. Store in the fridge, and up to 4 days later, reheat in the microwave or stovetop. Add a splash of water or broth to revive the texture.
How can I make it vegetarian or vegan?
It’s already vegetarian! To make it vegan, swap the cheese for a plant-based alternative and ensure your sauces are dairy-free. Nutritional yeast sprinkled on top adds a cheesy flavor punch.
What’s the best way to get creamy rice?
Stir in a few tablespoons of milk, cream, or even Greek yogurt right after cooking, then top with cheese and cover. The dairy enhances the rice’s richness, making it irresistibly creamy and luxurious.
Can I use leftover rice?
Yes—just reduce additional cooking time since the rice is already cooked. Sauté aromatics, add sauces, beans, and corn, then stir in rice, cheese, and cilantro at the end.
Cheesy Enchilada Rice Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This easy Cheesy Enchilada Rice Skillet is a delicious one-pan dinner packed with bold enchilada flavor, black beans, corn, and melty cheese. Ready in just 30 minutes, it’s perfect for busy weeknights or casual gatherings.
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 mild enchilada sauce
½ cup 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
Instructions
In a saucepan, cook rice with 1½ cups water according to package instructions.
Heat olive oil in a large skillet over medium-high. Add garlic, onion, and bell pepper. Sauté 2–3 minutes until onion is translucent.
Stir in rice, corn, black beans, enchilada sauces, chili powder, cumin, and oregano. Cook until heated through. Season to taste.
Remove from heat. Sprinkle cheese over top. Cover and let sit 2 minutes until cheese melts.
Garnish with cilantro and serve hot.
Notes
Use long-grain rice like jasmine or basmati for the fluffiest texture. Add cooked chicken or beef for extra protein. Refrigerate leftovers for up to 4 days and reheat in the microwave or stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Carbohydrates: 45g
- Protein: 14g
Conclusion
Thank you so much for trying this Cheesy Enchilada Rice Skillet! I absolutely love how this dish combines comforting rice, bold enchilada flavors, melty cheese, and vibrant toppings—all in one pan with minimal effort. It’s become a favorite in my kitchen, especially on busy weeknights or when I want something satisfying without fuss. I hope you enjoy how simple it is to make yet how impressive it tastes. Here’s to easy, delicious meals and many happy cooking moments—thank you for being part of the food-loving community!