My favorite kind of dinner is one that’s cheesy, comforting, and quick to make and this Enchilada Rice Skillet hits all those notes and then some. Since it uses a combo of pantry and fresh ingredients, it’s the kind of meal you can throw together at a moment’s notice (and since this is a frequent family request, be prepared for that to happen pretty often). It’s vegetarian but plenty hearty, and the creamy, zesty flavor tastes like something that took much longer than twenty minutes. (But good news, it doesn’t!)
The fresh ingredients used here are onion, bell pepper, and garlic, which all get sauteed in a skillet while the rice simmers on another burner.
Once those are soft, they’re joined by the cooked rice, some black beans, canned corn, enchilada sauce, and a few key spices to make things nice and zesty.
INGREDIENTS
1 cup white rice, uncooked
2 tablespoons olive oil
3 cloves garlic, minced
1 small yellow onion, diced
1 bell pepper, diced
1 cup canned corn kernels, drained
1 cup canned black beans, drained and rinsed
1 cup mild enchilada sauce
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 cup Mexican blend cheese, grated
2 tablespoons fresh cilantro, chopped
Kosher salt and freshly ground black pepper, to taste
PREPARATION
To a large saucepan, add 1 1/2 cups water and cook rice according to package directions. Set aside.
Heat oil in a large skillet over medium-high heat. Add onion and bell pepper and cook until onions are translucent, about 3 minutes. Add garlic and cook 1 minute more.
Stir in cooked rice, black beans, corn, enchilada sauce, chili powder, and cumin. Cook until heated through, about 3 minutes. Season to taste with salt and pepper.
Remove from heat and top with cheese. Cover until cheese melts, about 2 minutes.
Garnish with cilantro and serve. Enjoy!