Cheesy Enchilada Rice Skillet
Imagine a weeknight where dinner comes together in one skillet and brings everyone to the table with a smile. This Cheesy Enchilada Rice Skillet is just that meal. It’s hearty, loaded with fluffy rice, protein-rich black beans, sweet corn, and vibrant bell peppers. Topped with melted Mexican blend cheese and seasoned with enchilada sauce, chili powder, and cumin, each bite is packed with comforting, cheesy goodness. It's warm, it's quick, and it’s always a hit when you need something that feels special without the fuss.
4 Servings
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
Want to make this dish gluten-free? No problem! Just be sure to check that your enchilada sauce is certified gluten-free, as some brands sneak in thickeners that contain gluten. You’ll also want to confirm that your corn and black beans don’t have any cross-contamination (most canned versions are safe, but it’s good to double-check). With these small tweaks, you’ll have a delicious, gluten-free skillet meal that everyone will love.