Cheesy Enchilada Rice Skillet
If you want to add more Mexican recipes to your recipe box, Cheesy Enchilada Rice Skillet might be a recipe you should try. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 422 calories, 15g of protein, and 13g of fat per serving. For $1.55 per serving, you get a main course that serves 4. If you have enchilada sauce, enchilada sauce, garlic, and a few other ingredients on hand, you can make it. This recipe is liked by 3664 foodies and cooks. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Damn Delicious. Overall, this recipe earns a tremendous spoonacular score of 84%. Users who liked this recipe also liked Cheesy Enchilada Rice Skillet Casserole, Cheesy Chicken Enchilada Skillet, and Cheesy Beef Enchilada Tortellini Skillet.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 bell pepper, diced
1 cup canned black beans, drained and rinsed
1/2 teaspoon chili powder
1 cup canned corn kernels, drained
1/4 teaspoon cumin
1/2 cup Old El mild green enchilada sauce
3/4 cup Old El mild enchilada sauce
2 tablespoons chopped fresh cilantro leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 small onion, diced
1/4 teaspoon oregano
1 cup uncooked rice
1 cup shredded Mexican blend cheese
Equipment:
sauce pan
frying pan
Cooking instruction summary:
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.
Step by step:
1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
2. Heat olive oil in a large skillet over medium high heat.
3. 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.
4. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
5. Serve immediately, garnished with cilantro.
Nutrition Information:
covered percent of daily need
