Cheesy Enchilada Rice Skillet – Ever had those days when you’re just craving something cozy, comforting, and quick? This Cheesy Enchilada Rice Skillet is exactly that. It’s loaded with tender rice, black beans, sweet corn, and bell peppers, all topped with gooey, melted Mexican blend cheese. And guess what? It’s ready in 20 minutes. This isn’t just dinner; it’s a warm, cheesy hug in a skillet that’ll have you and your family going back for seconds without a second thought.
The first time I made this, I remember feeling so rushed. Work had run late, and everyone was starting to get that hungry, slightly grumpy look. I threw this skillet together, hoping it’d be good enough. But as the aroma of onions, garlic, and spices started to fill the kitchen, something shifted. My husband walked in and just stood there, inhaling deeply with a smile, and my kid couldn’t wait to grab a fork. That first bite? Pure comfort. We laughed, talked about our day, and for those moments, life slowed down. And just like that, this dish became one of our most cherished weeknight staples.
What makes this Cheesy Enchilada Rice Skillet truly special?
What makes this skillet special? It’s everything you want on a busy night—quick, hearty, and bursting with flavor. The enchilada sauce, with its rich, tangy notes, blends perfectly with the chili powder and cumin, giving every spoonful a warm, spiced kick. Add that melty cheese and a sprinkle of fresh cilantro, and you’ve got a dish that’s as satisfying as it is easy to make. Plus, it’s all in one skillet, which means less time cleaning and more time enjoying.
What You Need To Make This Cheesy Enchilada Rice Skillet Recipe?
White rice: Go for long-grain rice here. It keeps its texture beautifully and doesn’t clump together, which is key for this dish. If you’ve got leftover rice, even better—it’ll save you a step.
Olive oil: This is your base for sautéing. It adds a light, rich flavor and helps the veggies cook without sticking. Don’t skip it!
Garlic: Freshly minced is the way to go. It brings that irresistible, deep, aromatic base that takes this skillet to the next level.
Yellow onion: When sautéed, it adds a natural sweetness that balances out the spices. It’s one of those humble ingredients that makes a big difference.
Bell pepper: Adds a splash of color and a gentle crunch. You can pick your favorite color, but I love using red or yellow for a touch of sweetness.
Corn kernels: These little bursts of sweetness add such a nice contrast to the savory flavors. Canned works just fine, but if you have fresh or frozen, go for it!
Black beans: A great source of protein and fiber. They add heartiness and make this dish more filling without any extra effort.
Enchilada sauce: Mild enchilada sauce is perfect for a family-friendly meal, but if you like a kick, try medium or hot. It’s the backbone of the dish, so choose one you really enjoy.
Chili powder and cumin: These spices are the heart of that warm, Mexican-inspired flavor. Don’t skimp on them; they bring all the cozy, smoky vibes.
Mexican blend cheese: Melty, gooey, and perfectly cheesy. It’s what makes this dish so comforting. You can sub in cheddar or Monterey Jack if you prefer.
Fresh cilantro: The finishing touch! It adds a pop of freshness that cuts through the richness of the cheese and brings everything together.
Kosher salt and black pepper: Simple but crucial for making sure all the flavors pop. Taste as you go to get it just right.
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Steps To Make Cheesy Enchilada Rice Skillet:
First things first, get the rice going. Bring 1 1/2 cups of water to a boil in a big pot, toss in the rice, and cook it as per the package directions. Once it’s ready, set it aside for later.
While the rice is cooking, grab a large skillet and heat up the olive oil over medium-high heat. Toss in the diced onion and bell pepper. Let them cook, stirring every now and then, for about 3 minutes or until the onion looks nice and translucent and the bell pepper has softened. Add the minced garlic and let it cook for one more minute—just enough to release that amazing aroma without burning it.
Now, add the cooked rice to the skillet along with the black beans, corn, enchilada sauce, chili powder, and cumin. Give it a good stir so everything is well combined. Let it all cook together for about 3 minutes until it’s heated through. Taste and adjust with a bit of salt and black pepper if needed.
Remove the skillet from the heat and sprinkle the grated cheese evenly over the top. Cover it with a lid or some foil and let it sit for about 2 minutes, just until the cheese melts into a gooey, irresistible layer.
Top it off with a sprinkle of fresh cilantro for a burst of color and flavor. Serve it up while it’s still warm and cheesy. Enjoy every bite!
Tip:
For an even deeper flavor, try charring your bell pepper a bit before adding it to the skillet. Just let it sit on the hot skillet for a minute or two without stirring so it gets those beautiful, slightly blackened edges. It adds a subtle smokiness that pairs perfectly with the enchilada sauce and spices. And if you’re making this for a crowd or want to switch things up, consider adding shredded rotisserie chicken or even a handful of chopped jalapeños for an extra kick. Don’t skip letting the cheese melt under the cover—it’s what makes the dish feel extra cozy and indulgent!
Frequently Asked Questions:
Can I use brown rice instead of white rice?
Yes, definitely! Just keep in mind that brown rice takes longer to cook, so you’ll want to prepare it ahead of time or use pre-cooked brown rice to keep things quick.
How can I make this dish spicier?
If you love a bit more heat, try using a hot enchilada sauce or adding a pinch of cayenne pepper. You can also toss in some diced jalapeños or a few dashes of your favorite hot sauce.
Can I make this dish vegetarian?
Good news: it already is! But if you want to add extra protein, think about mixing in some tofu crumbles or doubling up on the black beans.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Enchilada Rice Skillet
Ingredients
- 1 c white rice uncooked
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 small yellow onion diced
- 1 bell pepper diced
- 1 c canned corn kernels drained
- 1 c canned black beans drained and rinsed
- 1 c mild enchilada sauce
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 c Mexican blend cheese grated
- 2 tbsp fresh cilantro chopped
- Kosher salt and freshly ground black pepper to taste
Instructions
- Bring 1 1/2 cups of water to a boil in a large saucepan, add the rice, and cook according to the package instructions. Once it’s done, just set it aside and keep it handy—you’ll need it in a bit.
- Warm up some olive oil in a large skillet over medium-high heat—just enough to get it shimmering and ready for those veggies. Toss in the diced onion and bell pepper, stirring occasionally for about 3 minutes until the onion turns translucent and the bell pepper softens. Add the garlic and cook for another minute, just until you get that aromatic garlic scent.
- Add the cooked rice to the skillet, along with the black beans, corn, enchilada sauce, chili powder, and cumin. Stir everything together until well combined and let it heat through for about 3 minutes. Give it a taste and sprinkle a pinch of salt and black pepper to bring out all those flavors.
- Take the skillet off the heat and sprinkle the grated cheese evenly over the top. Cover the skillet with a lid or foil and let it sit for about 2 minutes until the cheese is melted and gooey.
- Top with a sprinkle of fresh cilantro for a pop of color and flavor. Serve it up while it’s still warm and cheesy. Enjoy every bite!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
