Cheesy Enchilada Rice Skillet

Damn Delicious

Ready in: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Vegetarian
Gluten Free
Very Popular

Ingredients

  • 1 bell pepper, diced
    Produce
  • 1 cup canned black beans, drained and rinsed
    Canned and Jarred
  • 1/2 teaspoon chili powder
    Spices and Seasonings
  • 1 cup canned corn kernels, drained
    Produce
  • 1/4 teaspoon cumin
    Spices and Seasonings
  • 1/2 cup Old El mild green enchilada sauce
    Pasta and Rice;Ethnic Foods
  • 3/4 cup Old El mild enchilada sauce
    Pasta and Rice;Ethnic Foods
  • 2 tablespoons chopped fresh cilantro leaves
    Produce;Spices and Seasonings
  • 2 cloves garlic, minced
    Produce
  • Kosher salt and freshly ground black pepper, to taste
    Spices and Seasonings
  • 1 tablespoon olive oil
    Oil, Vinegar, Salad Dressing
  • 1 small onion, diced
    Produce
  • 1/4 teaspoon oregano
    Produce;Spices and Seasonings
  • 1 cup uncooked rice
    Pasta and Rice
  • 1 cup shredded Mexican blend cheese
    Cheese

Steps

  • 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.

Nutrition

  • Calories: 421.52  cal  (21.08%)
  • Fat: 12.55  g  (19.31%)
  • Saturated Fat: 5.46  g  (34.12%)
  • Carbohydrates: 62.32  g  (20.77%)
  • Sugar: 8.68  g  (9.65%)
  • Cholesterol: 26.6  mg  (8.87%)
  • Sodium: 1289.26  mg  (56.05%)
  • Protein: 15.4  g  (30.79%)
  • Vitamin C: 43.14  mg  (52.29%)
  • Manganese: 0.75  mg  (37.66%)
  • Vitamin A: 1728.23  IU  (34.56%)
  • Fiber: 6.73  g  (26.94%)
  • Phosphorus: 258.3  mg  (25.83%)
  • Calcium: 227.26  mg  (22.73%)
  • Selenium: 12.43  µg  (17.75%)
  • Folate: 65.48  µg  (16.37%)
  • Vitamin B6: 0.28  mg  (13.84%)
  • Iron: 2.41  mg  (13.42%)
  • Zinc: 1.86  mg  (12.41%)
  • Vitamin B2: 0.21  mg  (12.34%)
  • Copper: 0.23  mg  (11.56%)
  • Magnesium: 45.86  mg  (11.47%)
  • Potassium: 370.15  mg  (10.58%)
  • Vitamin B1: 0.13  mg  (8.96%)
  • Vitamin B5: 0.89  mg  (8.93%)
  • Vitamin B3: 1.7  mg  (8.48%)
  • Vitamin E: 1.25  mg  (8.36%)
  • Vitamin K: 6.07  µg  (5.79%)
  • Vitamin B12: 0.34  µg  (5.74%)

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