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Enchilada Rice Skillet

Our Enchilada Rice Skillet is a quick and flavorful one-pan meal combining savory rice, black beans, corn, and bell peppers with bold enchilada sauce and taco seasoning. Topped with melted cheddar cheese, this dish delivers all the comforting flavors of enchiladas without the fuss.

20 min

Prep Time

20 min

Total Time

20 min

Servings

4

Ingredients

Pantry

  • 1 cup White Rice

  • 1 Onion

  • 1 Bell Pepper

  • 1 15-oz can Corn

  • 1 15-oz can Black Beans

  • 1 can Enchilada Sauce

  • 1 packet Taco Seasoning

Fridge and Freezer

  • 1 tbs minced Garlic

  • 1 cup Cheddar Cheese (optional)

Directions

  1. Wash hands with soap and water. Wash and dry the produce. Open and drain the can of black beans. Peel and chop the onion. Seed and chop the bell pepper.

  2. Cook rice using the video, or use a rice cooker if you have one.

  3. Heat a little 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.

  4. Stir in cooked rice, corn, black beans, enchilada sauce, and taco seasoning until well combined and heated through, about 2-3 minutes.

  5. Remove from heat and top with cheese (skip if making this recipe dairy-free). Cover until the cheese has melted, about 2 minutes, then serve. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

*Make this recipe dairy-free by omitting cheese.

*Taco seasoning may contain gluten, you can make this recipe gluten-free by substituting 1 tsp chili powder, 1 tsp oregano, 1 tsp garlic powder, ½ tsp salt, and ½ tsp cumin.

<ul><li>See how to chop onion here: https://www.youtube.com/watch?v=Z2D7Gif_4tU</li><li>See how to chop bell pepper here: https://www.youtube.com/watch?v=dHQkw3AvpKY</li></ul>

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