“I love that this dinner takes only twenty minutes to make – that’s always good”
This one-pan Cheesy Enchilada Rice Skillet is a quick and flavorful meal perfect for busy weeknights. It combines the comfort of cheesy rice with the vibrant flavors of enchiladas, all in a simple skillet dish.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| White rice (uncooked) | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Yellow onion (diced) | 1 small |
| Bell pepper (diced) | 1 |
| Canned corn kernels (drained) | 1 cup |
| Canned black beans (drained/rinsed) | 1 cup |
| Mild enchilada sauce | 1 cup |
| Chili powder | 1/2 teaspoon |
| Cumin | 1/2 teaspoon |
| Mexican blend cheese (grated) | 1 cup |
| Fresh cilantro (chopped) | 2 tablespoons |
| Kosher salt | To taste |
| Freshly ground black pepper | To taste |
Instructions:
- Cook the rice: In a large saucepan, combine 1 cup of uncooked white rice with 1 1/2 cups of water. Cook according to package directions. Once cooked, set aside.
- Sauté the vegetables: Heat olive oil in a large skillet over medium-high heat. Add the diced yellow onion and bell pepper. Cook until the onions are translucent, about 3 minutes.
- Add garlic: Add the minced garlic to the skillet and cook for 1 minute more.
- Combine ingredients: Stir in the cooked rice, drained black beans, drained corn kernels, enchilada sauce, chili powder, and cumin.
- Heat through: Cook until all ingredients are heated through, about 3 minutes. Season with salt and pepper to taste.
- Melt the cheese: Remove the skillet from heat and top with the grated Mexican blend cheese. Cover the skillet and let it sit for about 2 minutes, or until the cheese is melted.
- Garnish and serve: Garnish with chopped fresh cilantro and serve immediately. Enjoy!
