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Cheesy Enchilada Rice Skillet

Cheesy Enchilada Rice Skillet

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
The easiest enchilada you will ever make. No rolling, no folding. Just throw everything into a skillet and you’re set!
4.9 stars (14 ratings)

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.