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EASY ONE POT ENCHILADA RICE
This Easy One Pot Cheesy Enchilada Rice is packed full of flavor with enchilada sauce, salsa, corn, peppers and topped off with cheese!
Prep Time
30
mins
Cook Time
20
mins
Total Time
50
mins
Course:
Main Course, Side Dish
Cuisine:
American
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
|
Saturated Fat:
3
g
|
Cholesterol:
17
mg
|
Sodium:
375
mg
|
Potassium:
221
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
370
IU
|
Vitamin C:
13.4
mg
|
Calcium:
159
mg
|
Iron:
1.3
mg