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
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1 cup uncooked rice
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1 tablespoon olive oil
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2 cloves garlic, minced
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1 small onion, diced
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1 bell pepper, diced
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1 cup canned corn kernels, drained
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1 cup canned black beans, drained and rinsed
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¾ cup mild enchilada sauce
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½ cup mild green enchilada sauce
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½ teaspoon chili powder
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¼ teaspoon cumin
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¼ teaspoon oregano
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Kosher salt and freshly ground black pepper, to taste
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1 cup shredded Mexican-blend cheese
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2 tablespoons chopped fresh cilantro
Instructions
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In a saucepan, cook rice with 1½ cups water according to package instructions.
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Heat olive oil in a large skillet over medium-high. Add garlic, onion, and bell pepper. Sauté 2–3 minutes until onion is translucent.
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Stir in rice, corn, black beans, enchilada sauces, chili powder, cumin, and oregano. Cook until heated through. Season to taste.
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Remove from heat. Sprinkle cheese over top. Cover and let sit 2 minutes until cheese melts.
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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.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Carbohydrates: 45g
- Protein: 14g