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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!
Course
Main Course, Side Dish
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
Calories
434
kcal
Author
Brandie @ The Country Cook
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
If you want to use a regular long grain rice, you'll need to double the water used.
Nutrition
Calories:
434
kcal
|
Carbohydrates:
81
g
|
Protein:
12
g
|
Fat:
6
g
|
Sodium:
375
mg
|
Fiber:
2
g
|
Sugar:
2
g