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