Ingredients
– 1 cup white rice, uncooked
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 small yellow onion, diced
– 1 bell pepper, diced
– 1 cup canned corn kernels, drained
– 1 cup canned black beans, drained and rinsed
– 1 cup mild enchilada sauce
– 1/2 teaspoon chili powder
– 1/2 teaspoon cumin
– 1 cup Mexican blend cheese, grated
– 2 tablespoons fresh cilantro, chopped
– Kosher salt and freshly ground black pepper, to taste
Instructions
Step 1: Cook 1 cup of white rice in 1 1/2 cups of water according to the package directions, then set it aside.
Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 small diced yellow onion and 1 diced bell pepper, cooking until the onions are translucent, about 3 minutes. Stir in 3 cloves of minced garlic and cook for 1 more minute.
Step 3: Add the cooked rice, 1 cup of drained canned corn kernels, 1 cup of drained and rinsed canned black beans, 1 cup of mild enchilada sauce, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin. Cook the mixture until heated through, about 3 minutes, and season with kosher salt and freshly ground black pepper to taste.
Step 4: Remove the skillet from the heat, sprinkle 1 cup of grated Mexican blend cheese on top, and cover until the cheese melts, about 2 minutes.
Step 5: Garnish with 2 tablespoons of chopped fresh cilantro and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🕐 Preparing rice separately saves time and ensures perfect texture.
🧅 Sauté fresh onion, bell pepper, and garlic to deepen flavor.
🧀 Melting cheese on top mimics classic enchiladas for creamy, comforting taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sautéing and simmering
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving