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!
Cheese + red enchilada sauce + green enchilada sauce + rice. Now that’s my kind of dinner.
Now I’m not really sure what to really call this. I think of it as an inside-out enchilada. Or a glorified Mexican fried rice.
Either way, this beats any kind of rice I have ever had. And being Korean, I’ve had many rice dishes in my day.
Best of all, this skillet is completely customizable to what you have on hand – feel free to throw in more veggies or even grilled chicken for extra protein.
Quinoa would also be a wonderful healthy substitute for the rice, although I would personally end up having the double the servings instead!
Cheesy Enchilada Rice Skillet
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
- In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
- 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.
- 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.
- Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
- Serve immediately, garnished with cilantro.
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Disclosure: This post is sponsored by Old El Paso. All opinions expressed are my own.
Looks great, I cannot wait to try it! Do you mean mild green sauce?(not milk?)
We make a version of this, never thought about using enchilada sauce, it’s delicious!
This definitely DOES look easy!! Loving this!
You know what they say, food is the way to the heart!
I browned a lb. of ground sirloin and added a package of Old El Paso taco seasoning mix and water as directed. When the water was absorbed, I stirred the taco seasoned sirloin into the rice and veggie mixture. It added so much flavor. I served with sour cream and everyone raved about it!! Oh, I didn’t have any green enchilada sauce so i just used 1 1/4 c. red enchilada sauce. Thanks for the recipe!!! It is definitely a keeper!
I was thinking of adding ground beef so I am so grateful for your comment!! I am about to prepare this with the ground beef added!! Thank you!!
This dish was great! It was very easy to make and it is a great option if you’re looking for a meatless meal where you can save money & lose weight.