Cheesy Enchilada Rice Skillet

⏱ 50 mins 🍽 8 serving(s) 🌶 mexican 🏷 Rice

This dish transforms leftover cooked rice into a hearty and satisfying meal. It combines rice with sautéed vegetables, black beans, and corn, all simmered in a mix of red and green enchilada sauces. The skillet is finished with a generous layer of melted Mexican cheese and a fresh cilantro garnish. It's a convenient and tasty option for a family dinner, delivering classic enchilada flavours in a simpler format.

Cheesy Enchilada Rice Skillet

Ingredients

  • 1 cup uncooked rice
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 cup corn (drain if using canned)
  • 1 cup black beans, rinsed and drained
  • 1 1/2 cups red enchilada sauce
  • 1/2 cup green enchilada sauce
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 pinch salt
  • 1 pinch pepper
  • 2 cups Mexican blend cheese, shredded
  • 2 tablespoons chopped fresh cilantro leaves

Method

  1. Prepare the rice in a large skillet by following the package directions.
  2. Warm the olive oil in a separate large skillet, then cook the minced garlic, diced onion, and diced bell pepper.
  3. After 5 minutes, stir in the cooked rice, salt, pepper, rinsed black beans, corn, both enchilada sauces, chilli powder, and cumin. Combine well and allow to cook for another 5 minutes.
  4. Sprinkle the shredded cheese over the top of the mixture. Place a lid on the skillet and heat until the cheese has fully melted. Finish by scattering the chopped fresh cilantro leaves over the top.

Nutrition (per serving)

Sodium839100 mg

Recipe details

CategoryRice
Cuisinemexican
AuthorAmyZoe