One-Pan Enchilada Rice Skillet

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This enchilada rice skillet is a quick and flavorful meal that combines the essence of enchiladas with the convenience of a one-pan dish. It’s perfect for busy weeknights and packed with delicious ingredients like rice, beans, and cheese.

The recipe is simple to follow and can be customized with your choice of protein or vegetables, making it a versatile option for any family dinner.

Easy Enchilada Rice Skillet Recipe

This enchilada rice skillet features tender rice cooked with enchilada sauce, black beans, corn, and topped with melted cheese. The dish takes about 30 minutes to prepare and serves 4 people.

Ingredients

1 cup long-grain white rice
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen or canned)
1 can (10 oz) enchilada sauce
2 cups vegetable or chicken broth
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1 cup shredded cheese (cheddar or Mexican blend)
Chopped cilantro for garnish (optional)
Salt and pepper to taste

Instructions

Cook the Rice: In a large skillet, combine the rice, enchilada sauce, broth, chili powder, cumin, garlic powder, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.
Add Beans and Corn: Stir in the black beans and corn, mixing well. Cook for an additional 5 minutes until heated through.
Add Cheese: Sprinkle the shredded cheese over the top, cover the skillet, and let it sit for a few minutes until the cheese is melted.
Serve: Garnish with chopped cilantro if desired and serve hot.