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.
VIDEO INCLUDED BELOW:
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.
WHAT YOU’LL NEED:
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.
Enjoy
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.
Video
Notes
Nutrition
CRAVING MORE RICE RECIPES? GIVE THESE A TRY!
CROCK POT CHICKEN & RICE BURRITO BOWL
3-INGREDIENT MEXICAN STYLE RICE
MOM’S SPANISH RICE
LOW CARB TACO STUFFED PEPPERS
CROCK POT TACO SOUP
LAYERED TACO BAKE
THE BEST MEXICAN CORNBREAD
Ria says
March 19, 2018 at 8:05 pmWhat rice do you use that cooks with so little water? I usually need to double the quantity of water
Brandie @ The Country Cook says
March 19, 2018 at 9:16 pmInstant 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!
Carlee says
March 20, 2018 at 8:15 amQuick, easy and flavorful? That sounds like my kind of dish. This looks delicious!
Brandie @ The Country Cook says
March 20, 2018 at 2:38 pmThank you sweet lady!
Dominique says
April 25, 2018 at 12:06 pmGoing to try this tonight. Would black beans kill this recipe or would it be a good addition ?
Brandie @ The Country Cook says
April 25, 2018 at 12:08 pmNot at all! I love black beans so I say add them! 🙂