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:

Quickview
421k Calories
15g Protein
12g Total Fat
62g Carbs
16% Health Score
Limit These
Calories
421k
21%

Fat
12g
19%

  Saturated Fat
5g
34%

Carbohydrates
62g
21%

  Sugar
8g
10%

Cholesterol
26mg
9%

Sodium
1289mg
56%

Get Enough Of These
Protein
15g
31%

Vitamin C
43mg
52%

Manganese
0.75mg
38%

Vitamin A
1728IU
35%

Fiber
6g
27%

Phosphorus
258mg
26%

Calcium
227mg
23%

Selenium
12µg
18%

Folate
65µg
16%

Vitamin B6
0.28mg
14%

Iron
2mg
13%

Zinc
1mg
12%

Vitamin B2
0.21mg
12%

Copper
0.23mg
12%

Magnesium
45mg
11%

Potassium
370mg
11%

Vitamin B1
0.13mg
9%

Vitamin B5
0.89mg
9%

Vitamin B3
1mg
8%

Vitamin E
1mg
8%

Vitamin K
6µg
6%

Vitamin B12
0.34µg
6%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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I want you more than a Hagen-Daas on a hot summer day.

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