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.
Vegetarian…or not
Then, it all gets topped with delicious cheese and finally garnished with chopped cilantro. It really makes this dish a main meal.
You could also add some cooked chicken or ground beef to this recipe if you like. It also makes a delicious filling for stuffed peppers! It also reheats really well so if you have extra, it makes for a delicious work lunch the next day.
Ingredients:
3 cups uncooked instant rice (like Minute Rice)*
3 cups water
½ cup diced red and green bell peppers
½ cup frozen corn
½ cup of your favorite salsa (or Rotel diced tomatoes)
⅔ cup enchilada sauce
1 cup shredded Mexican cheese, divided in half
diced cilantro, for topping
*Cook’s Note: If you’d like to use a regular long grain rice, you’ll need to double the water.
Directions:
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.
Enjoy!
Crock Pot Chicken & Rice Burrito Bowl
3-Ingredient Mexican-Style Rice
- 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.
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!
Quick, easy and flavorful? That sounds like my kind of dish. This looks delicious!
Thank you sweet lady!
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! 🙂