This super easy Enchilada Rice is packed with flavor from homemade enchilada sauce, onions, black beans, corn, bell pepper, and salsa. Ready in just 30 minutes, it’s an easy, flavorful side dish that pairs perfectly with beef, chicken, or fish!

Looking for a traditional enchilada recipe? My easy chicken enchiladas and my vegetarian enchilada casserole are both so easy to make and really hit the spot!

Stirring enchilada rice with a wooden spoon.
Kelley Simmons Kelley’s Tips

Tips for Making Enchilada Rice

  • Use leftover rice. This recipe is a great way to turn leftover cooked rice into a flavorful side dish.
  • Don’t skip the sauté. Cooking the onion, bell pepper, and garlic first adds more flavor to the finished rice.
  • Make it spicy. Use hot salsa or spicy enchilada sauce if you like a little extra kick.
  • Let the sauce thicken. If making the enchilada sauce from scratch, give it the full 10–15 minutes to simmer so it thickens properly.
  • Adjust the consistency. If the rice seems a little dry, stir in an extra splash of enchilada sauce or salsa.
  • Finish with fresh flavor. A sprinkle of fresh cilantro adds a bright finish, and you can also top the rice with sliced green onions or avocado.
Kelley

What You’ll Need to Make Enchilada Rice

  • Onion & Garlic: These two ingredients pack in a ton of flavor! For ease, you can add minced garlic from a jar!
  • Bell pepper: I like to throw in some diced green bell pepper. It brings a little more color and also doesn’t add any extra sweetness like other colors of bell pepper would.
  • Black beans: Black beans add protein and make this enchilada rice recipe SO filling.
  • Corn: I mixed in frozen corn as that’s what I had on hand, however, if corn is in season, definitely go for fresh! It tastes much better than frozen!
  • Salsa: Use your favorite salsa! You can add mild, hot for some heat, or even fire-roasted for a hint of smokiness.
  • Rice: For enchilada rice, you’ll need some cooked rice. Either white or brown will work well. If you have leftover rice, this is a great way to use it up!
  • Cilantro: For a burst of freshness I added cilantro. Cilantro goes with all things Mexican (savory, that is!).
  • Enchilada sauce: I included a recipe for homemade enchilada sauce, however, you can also add one 10oz can a little at a time to suit your taste.

Enchilada Sauce

  • Flour: Plain, all-purpose flour thickens up the homemade enchilada sauce. Substitute gluten-free all-purpose flour if needed.
  • Stock: I like to add chicken stock for flavor and seasoning. If you want to make this recipe vegetarian or vegan add vegetable stock instead.
  • Seasoning: Chili powder, garlic powder, onion powder, cumin, and oregano are mixed together to create a powerful Mexican taste! If you like it spicier, add extra chili powder!
  • Sugar: I added a tiny amount of sugar just to balance all of the flavors. I chose light brown sugar to give the sweetness a hint of caramel flavor as well.

How to Make Homemade Enchilada Sauce

I like to make my own enchilada sauce for this recipe because it’s so easy and adds tons of flavor to the rice. Homemade enchilada sauce is also great for traditional enchiladas and so many other Mexican-inspired dishes. I usually make a double batch and keep the extra in the fridge for up to a week or freeze it for up to 3 months. Here’s how to make it:

  1. Start by heating oil in a medium pot.
  2. Add in all-purpose flour and stir for one minute.
  3. Next stir in chili powder, light brown sugar, garlic powder, onion powder, cumin, oregano, salt, and pepper.
  4. Slowly whisk in stock.
  5. Simmer for 10-15 minutes or until thick.
  6. Season with salt and pepper to taste.
Stirring enchilada sauce with a wooden spoon.

How to Make Enchilada Rice

  1. Begin by heating the oil in a large pot.
  2. Next, add 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.
  6. Serve with any of the optional toppings below!
Adding enchilada sauce to rice mixed with black beans and corn.

Enchilada Rice FAQ

What type of rice works best for this recipe?

Both white and brown rice work well. I prefer long-grain rice, but you can use whatever cooked rice you have on hand.

Can I add meat to enchilada rice?

Absolutely! Shredded chicken, ground beef, or leftover taco meat would all be delicious mixed into the rice.

Can I use quinoa instead of rice?

Yes. Cooked quinoa can be used in place of the rice, although the texture will be a little different.

What to Serve With Enchilada Rice

Stirring enchilada rice with a wooden spoon.

More Recipes to Make With Homemade Enchilada Sauce

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    Recipe

    Enchilada Rice

    5 from 1 vote
    Enchilada Rice made with homemade enchilada sauce! Loaded with onions, black beans, corn, bell pepper and salsa. The perfect side dish!
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Serves 4 -6
    Rate Print

    Ingredients 

    Enchilada Rice

    • 1 tablespoon extra virgin olive oil
    • 1 onion, diced
    • 1 green bell pepper, diced
    • 3 garlic cloves, minced
    • 1/2 cup enchilada sauce, recipe follows
    • 1 cup black beans, rinsed and drained
    • 1 cup frozen corn, thawed
    • 1/2 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
    • 1/2 teaspoon light brown sugar
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon cumin
    • 1/4 teaspoon oregano
    • salt and pepper

    Instructions

    Enchilada Rice

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

    Enchilada Sauce

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

    Notes

    Enchilada Sauce adapted from Gimme Some Oven

    Tips for Making Enchilada Rice

    • Use leftover rice. This recipe is a great way to turn leftover cooked rice into a flavorful side dish.
    • Don’t skip the sauté. Cooking the onion, bell pepper, and garlic first adds more flavor to the finished rice.
    • Make it spicy. Use hot salsa or spicy enchilada sauce if you like a little extra kick.
    • Let the sauce thicken. If making the enchilada sauce from scratch, give it the full 10–15 minutes to simmer so it thickens properly.
    • Adjust the consistency. If the rice seems a little dry, stir in an extra splash of enchilada sauce or salsa.
    • Finish with fresh flavor. A sprinkle of fresh cilantro adds a bright finish, and you can also top the rice with sliced green onions or avocado.

    Nutrition Information

    Calories: 549kcalCarbohydrates: 110gProtein: 14gFat: 6gSaturated Fat: 1gSodium: 400mgPotassium: 680mgFiber: 9gSugar: 4gVitamin A: 373IUVitamin C: 25mgCalcium: 65mgIron: 3mg

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