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"Hunger is the best sauce in the world."--Cervantes

Cheesy Enchilada Rice Skillet Recipe

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This recipe for Cheesy Enchilada Rice Skillet is from The Next Generation of Jones Family Chefs, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup uncooked rice
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, diced
1 bell pepper, diced
1 cup canned corn kernels, drained
1 cup canned black beans, drained and rinsed
3/4 cup Old El Paso™ mild enchilada sauce
1/2 cup Old El Paso™ mild green enchilada sauce
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon oregano
Kosher salt and freshly ground black pepper, to taste
1 cup shredded Mexican blend cheese
2 tablespoons chopped fresh cilantro leaves
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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