Saturday, February 21, 2015

Cheesy Enchilada Rice Skillet

We just had this tonight.  Everyone loved it! It was an easy meal. I think it would be good  with chicken. Could substitute Quinoa for the rice. 
I ended up adding a can of  tomatoes and green chillies.

I got recipe here

Cheesy Enchilada Rice Skillet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 servings

  • 1 cup uncooked rice ( I did 1 and a 1/2 cups of rice)
  • 1 tablespoon olive oil (used butter)
  • 2 cloves garlic, minced(I did 4 cloves)
  • 1 small onion, diced( I used large sweet)
  • 1 bell pepper, diced  ( I did yellow)
  • 1 cup canned corn kernels, drained (I did a bag of frozen corn)
  • 1 cup canned black beans, drained and rinsed
  • 3/4 cup  mild enchilada sauce (I did full 10 oz can)
  • 1/2 cup  mild green enchilada sauce (I did a full 16oz jar)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano(did 1/2 t)
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded Mexican blend cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • I added a can of "tomatoes with green chillies
  • 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.

No comments:

Post a Comment