September 1, 2015
This recipe is one of my family’s favorites, it makes dinner for the three of us and two days worth of leftovers for me to take to work for lunch. I love it because it is a one dish meal and is so quick and easy to whip up when you need a good homemade meal after a long day.
Enchilada Rice Skillet
This cheesy skillet is easy and quick to make, a tasty combination of beans, rice, and cheese that is sure to be a hit.
1 Medium Onion (chopped)
1 Large Bell Pepper (chopped)
2 cloves Garlic (finely chopped)
1 can Black Beans (drained)
2 cups Cooked Rice
1 can Corn (drained)
20oz Red Enchilada Sauce
1/2 teaspoon Chili Powder
1/4 teaspoon Cumin
sprinkle Salt and Pepper
1 cup Colby Jack Cheese (grated)
Sour Cream (for garnish)
sprig Cilantro (finely chopped to garnish)
1 tablespoon Olive oil (for cooking)
Over medium heat, cook the onion, bell pepper, and garlic until soft (3-4 minutes)
Add Rice, Beans, Corn, Enchilada Sauce, Cumin, Chili Powder, Salt and Pepper, mix well and cook until heated through.
Sprinkle shredded cheese over the top of the mixture and cover the skillet, cooking until cheese is melted
Serve with fresh cilantro, sour cream, and tortilla chips Note
Make the rice the night before and refridgerate it, otherwise it adds another 20 minutes to the recipe to cook the rice before adding it to the skillet.