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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!

Serves 4

5m prep time

15m cook time

Rated 4.7 out of 5
Rated by 23 reviewers

Allergens: Milk

  • 1 cup white rice, uncooked
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 bell pepper, diced
  • 1 cup canned corn kernels, drained
  • 1 cup canned black beans, drained and rinsed
  • 1 cup mild enchilada sauce
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 cup Mexican blend cheese, grated
  • 2 tablespoons fresh cilantro, chopped
  • Kosher salt and freshly ground black pepper, to taste
  1. To a large saucepan, add 1 1/2 cups water and cook rice according to package directions. Set aside.
  2. Heat oil in a large skillet over medium-high heat. Add onion and bell pepper and cook until onions are translucent, about 3 minutes. Add garlic and cook 1 minute more.
  3. Stir in cooked rice, black beans, corn, enchilada sauce, chili powder, and cumin. Cook until heated through, about 3 minutes. Season to taste with salt and pepper.
  4. Remove from heat and top with cheese. Cover until cheese melts, about 2 minutes.
  5. Garnish with cilantro and serve. Enjoy!

Recipe adapted from Damn Delicious.

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