This Easy One Pot Cheesy Enchilada Rice is packed full of flavor with enchilada sauce, salsa, corn, peppers and topped off with cheese!
EASY ONE POT ENCHILADA RICE
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
water
diced red and green bell peppers
frozen corn
salsa (or Rotel diced tomatoes)
enchilada sauce
shredded Mexican cheese
cilantro
HOW TO MAKE EASY 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.
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.
CRAVING MORE RICE RECIPES? GIVE THESE A TRY!
CHICKEN ENCHILADAS WITH RED SAUCE
CROCK POT CHICKEN & RICE BURRITO BOWL
LOUISIANA DIRTY RICE
3-INGREDIENT MEXICAN STYLE RICE
JOLLOF RICE WITH SHRIMP
MOM'S SPANISH RICE
CROCK POT TACO SOUP
LAYERED TACO BAKE
THE BEST MEXICAN CORNBREAD
EASY ONE POT ENCHILADA RICE
Ingredients
- 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
Instructions
- 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.
Lona
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.
Deb Leonard
How much cooked chicken or browned ground beef would you suggest usig?
Dominique
Going to try this tonight. Would black beans kill this recipe or would it be a good addition ?
Brandie @ The Country Cook
Not at all! I love black beans so I say add them! 🙂
Carlee
Quick, easy and flavorful? That sounds like my kind of dish. This looks delicious!
Brandie @ The Country Cook
Thank you sweet lady!
Ria
What rice do you use that cooks with so little water? I usually need to double the quantity of water
Brandie @ The Country Cook
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!