Easy Enchilada Rice (+Video)
This Easy One Pot Cheesy Enchilada Rice is packed full of flavor with enchilada sauce, salsa, corn, peppers and topped off with cheese!
A DELICIOUSLY SIMPLE SIDE DISH
I have a favorite Mexican Style Rice recipe on the site here that I love to make. It only has 3 ingredients and I can make it pretty quickly as a side dish. That recipe is sort of a base for this recipe for Enchilada Rice. We’re taking it up a notch by adding some peppers and corn along with some salsa (or Rotel diced tomatoes.) They give it that extra bit of kick.
CAN I ADD BEEF OR CHICKEN TO THIS RECIPE?
You could absolutely add some cooked chicken or ground beef to this recipe if you like. It is very easy to beef up. Even fajita chicken or steak strips would be perfect! It also makes a delicious filling for STUFFED PEPPERS! This rice also reheats really well so if you have extra, it makes for a delicious work lunch the next day.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- uncooked instant rice
- diced red and green bell peppers
- frozen corn
- salsa (or Rotel diced tomatoes)
- enchilada sauce
- shredded Mexican cheese
HOW TO MAKE ONE POT ENCHILADA RICE:
Combine uncooked rice and water in a large oven-safe skillet, and cook as directed on package.
Once cooked, add in bell pepper, corn, salsa, cheese, and enchilada sauce.
Cover with a layer of shredded cheese, then bake at 350F degrees for 20-25 minutes.
Remove from oven, sprinkle on cilantro, and serve warm.
CRAVING MORE RICE RECIPES? GIVE THESE A TRY!
Easy Enchilada Rice (+Video)
- 3 cups uncooked instant rice
- 3 cups water
- ½ cup diced red and green bell peppers
- ½ cup frozen corn
- ½ cup salsa (or Rotel diced tomatoes with green chilies)
- ⅔ cup enchilada sauce
- 1 cup shredded Mexican cheese divided in half
- diced cilantro, for topping
- Combine uncooked rice and water in a large oven-safe skillet, and cook as directed on package.
- Once cooked, add in bell pepper, corn, salsa, cheese, and enchilada sauce.
- Stir/mix thoroughly.
- Cover with a layer of shredded cheese, then bake at 350 degrees for 20-25 minutes.
- Remove from oven, sprinkle on cilantro, and serve warm.
- If you want to use a regular long grain rice, you’ll need to double the water used.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Looks EZ PZ, just how I like to cook. I think I’ll put a layer of refried beans on the bottom. Anyone else’s grocery store real low or have no enchilada sauce? I’ll have to play scavenger hunt to stock up.
How much cooked chicken or browned ground beef would you suggest usig?
Going to try this tonight. Would black beans kill this recipe or would it be a good addition ?
Not at all! I love black beans so I say add them! 🙂
Quick, easy and flavorful? That sounds like my kind of dish. This looks delicious!
Thank you sweet lady!
What rice do you use that cooks with so little water? I usually need to double the quantity of water
Instant rice (like minute rice) ???? I have a note on the recipe card that if you want to use a regular long grain rice, you’ll just need to double the amount of water. Hope that helps!