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