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.