Enchilada Rice
Turn dinnertime into a fiesta with this flavor-packed Enchilada Rice, a one-pot sensation that brings your favorite Tex-Mex flavors to the table in just 45 minutes! Featuring tender long-grain white rice simmered in a zesty blend of enchilada sauce and vegetable broth, this recipe is elevated with colorful sautéed bell peppers, hearty black beans, and sweet corn kernels. Infused with bold spices like cumin, chili powder, and paprika, every bite bursts with robust, smoky flavor. Finished with melty cheddar cheese, a sprinkle of fresh cilantro, and a squeeze of lime, this easy-to-make dish is perfect as a standalone meal or versatile side. Whether you’re meal-prepping or entertaining, this satisfying skillet recipe takes comfort food to the next level!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 1 red bell pepper
- 1 green bell pepper
- 1.5 cups long-grain white rice
- 2 cups enchilada sauce
- 2 cups vegetable broth (or chicken broth)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped
- 1 lime wedges (for serving)
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Dice the onion, mince the garlic, and chop the bell peppers. Add them to the skillet and sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the rice and allow it to toast for 1-2 minutes, stirring frequently to prevent burning.
Add the enchilada sauce, vegetable broth, black beans, corn, cumin, chili powder, paprika, and salt. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
Remove the skillet from the heat and fluff the rice with a fork.
Sprinkle the shredded cheddar cheese over the top and let it melt for 2-3 minutes before serving.
Garnish with chopped cilantro and serve with lime wedges on the side for a fresh squeeze of citrus flavor.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 6689 mg | 291% | |
| Total Carbohydrate | 259.7 g | 94% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 40.8 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1146 mg | 88% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3379 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
