Enchilada Rice

Super Easy Enchilada Rice made with homemade enchilada sauce! Loaded with onions, black beans, corn, bell pepper and salsa. The perfect side dish!

Mexican-RiceMexican food is my all time favorite cuisine. Give me a Margarita, Tortilla chips, Salsa and I’ll be happy! This enchilada rice makes the perfect side dish for any Mexican meal. I love to serve my rice with some refried beans and tacos!

Homemade-Enchilada-Sauce
I made my own homemade enchilada sauce. It’s super easy to whip up and requires only pantry staples. If your short on time you can always use canned enchilada sauce or taco sauce.

Easy-Enchilada-RiceThis is also a great way to use up leftover rice. Toss already cooked rice with enchilada sauce, sauteed onions, garlic, corn and beans. That’s it!

All you need is 35 minutes and one pot to whip up this Enchilada Rice!

One-Pan-Enchilada-Rice

Serve with a dollop of sour cream a sprinkle of cheese and fresh cilantro!

Enchilada-Rice

Enchilada Rice

Prep time:
Cook time:
Total time:
Serves: 4
Enchilada Rice made with homemade enchilada sauce! Loaded with onions, black beans, corn, bell pepper and salsa. The perfect side dish!

Ingredients

Enchilada Rice

  • 1 tablespoon extra virgin olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • ½ cup enchilada sauce, recipe follows
  • 1 cup black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • ½ cup salsa
  • 3 cups brown or white rice, cooked
  • 1 tablespoon fresh cilantro, chopped
  • salt and pepper

Enchilada Sauce

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon all purpose flour
  • 1 cup chicken stock
  • 2 tablespoons chili powder
  • ½ teaspoon light brown sugar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon cumin
  • ¼ teaspoon oregano
  • salt and pepper

Instructions

Enchilada Rice

  1. Heat oil in a large pot.
  2. Add in onion and green pepper and sauté until tender, 3-4 minutes.
  3. Add in garlic and cook for an additional minute.
  4. Stir in enchilada sauce, black beans, corn, salsa, rice and cilantro.
  5. Season with salt and pepper to taste.

Enchilada Sauce

  1. Heat oil in a medium pot.
  2. Add flour and stir for one minute.
  3. Stir in the seasoning.
  4. Slowly whisk in stock. Simmer for 10-15 minutes or until thick.
  5. Season with salt and pepper to taste.
Only Eats

Enchilada Sauce adapted from Gimme Some Oven

 

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Comments

  • Alissa

    If I decide to use canned enchilada sauce how much should I use? I notice in your recipe you use 1 cup of stock and the rest is pretty much seasonings. Should I aim to use around 1-1.5 cups of canned sauce in that case? Thank you!!

    • Hi Alissa,

      I would aim for 1 (10 ounce) can of enchilada sauce. I would add maybe half and keep adding more to taste.

      Thanks!

      Kelley