My favorite kind of dinner is one that’s cheesy, comforting, and quick to make and this Enchilada Rice Skillet hits all those notes and then some. Since it uses a combo of pantry and fresh ingredients, it’s the kind of meal you can throw together at a moment’s notice (and since this is a frequent family request, be prepared for that to happen pretty often). It’s vegetarian but plenty hearty, and the creamy, zesty flavor tastes like something that took much longer than twenty minutes. (But good news, it doesn’t!)

The fresh ingredients used here are onion, bell pepper, and garlic, which all get sauteed in a skillet while the rice simmers on another burner.

Once those are soft, they’re joined by the cooked rice, some black beans, canned corn, enchilada sauce, and a few key spices to make things nice and zesty.

Then, you cover the whole thing with cheese and put a lid on it just until the cheese has melted.

And ohhhh boy, does it get melty.

I love that this dinner takes only twenty minutes to make – that’s always good news – but I love the flavor even more. So saucy and cheesy and comforting… It’s like all the best parts of an enchilada dinner, but with a lot less work!