This super easy Enchilada Rice is made with homemade enchilada sauce and loaded with onions, black beans, corn, bell pepper, and salsa. Ready in half an hour, it’s the perfect side dish to go alongside 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!
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Enchilada Rice
Mexican food is my all-time favorite cuisine. Give me a Margarita, Tortilla chips, and 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! Add shredded chicken, grilled shrimp, fish, or beef to this rice to make it a one-pot meal! You can also make it vegetarian and keep it as is (just make sure to substitute vegetable stock for chicken stock).
I made my own homemade enchilada sauce. It’s super easy to whip up and requires only pantry staples. If you’re short on time you can always use canned enchilada sauce or taco sauce.
This is also a great way to use up leftover rice. Toss already cooked rice with enchilada sauce, sautéed onions, garlic, corn, and beans. That’s it! Serve with a dollop of sour cream a sprinkle of cheese and fresh cilantro! All you need is 35 minutes and one pot to whip up this Enchilada Rice!
What you’ll need to make Enchilada Rice
- Oil: A neutral-tasting oil like olive oil is perfect for this enchilada rice recipe.
- Onion & Garlic: These two ingredients pack in a ton of flavor! For ease, you 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 this 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 other flavors. I chose light brown sugar to give the sweetness a hint of caramel flavor as well.
How to make enchilada rice
- Begin by heating the oil in a large pot.
- Next, add 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.
- Serve with any of the optional toppings below!
Optional Toppings
- Shredded Mexican cheese
- Diced avocado
- Sour cream or greek yogurt
- Fresh chopped cilantro
- Diced red onion
- Black olives
How to make homemade enchilada sauce?
Making your own enchilada sauce at home is super easy! It goes so well with this enchilada rice recipe, and also in traditional enchiladas. I like to make a double batch of this and keep the rest in the fridge for up to a week or frozen for up to 3 months! Here’s how to make it:
- Start by heating oil in a medium pot.
- Add in all-purpose flour and stir for one minute.
- Next stir in chili powder, light brown sugar, garlic powder, onion powder, cumin, oregano, salt, and pepper.
- Slowly whisk in stock.
- Simmer for 10-15 minutes or until thick.
- Season with salt and pepper to taste.
Tips for Success
- Use fresh corn if it’s in season. If not, frozen corn works just as well!
- For extra heat use hot salsa or add in diced jalapeno. If you want this to be milder use less chili powder in the enchilada sauce and use mild salsa!
- White or brown rice can be used. This is also great with leftover pre-cooked rice! You can make this recipe lower carb by using riced cauliflower.
- To make this recipe vegetarian or vegan, use vegetable stock instead of chicken stock.
What to serve with enchilada rice
This enchilada rice recipe goes with all of your favorite Mexican dishes, whether it’s tacos, shredded meat, baked fish, or inside a burrito. Here are a few tasty ideas for inspiration:
- Shredded Mexican Chicken
- Vegetarian Enchilada Casserole
- Chicken Enchiladas
- Instant Pot Carnitas
- Slow Cooker Mexican Beef
- Barbacoa Beef
- Blackened Salmon
- Refried Black Beans
- Pico de gallo
- Homemade tortilla chips
- Mexican Kale Salad
- Guacamole
Here are more recipes to make with homemade enchilada sauce!
- Easy Chicken Enchiladas
- Cheesy Chicken Enchilada Soup
- Slow Cooker Chicken Enchilada Soup
- Vegetarian Enchilada Casserole
- Mexican Slow Cooker Stuffed Peppers
- 20 Minute Chicken Tortilla Soup
Enchilada Rice
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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
Nutrition Information
Did You Make This?
I'd love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don't forget to follow @thechefsavvy.
Debbie Arne
I recently made a big batch of this recipe for our school’s graduation party and it was really really good! Thank you!
Kelley Simmons
So glad you enjoyed this!!
Susan
I added a little more enchilada sauce so rice is a little more red but oh the flavor is fantastic!
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!!
Kelley
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