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Easy Enchilada Rice Skillet

Easy Enchilada Rice Skillet
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.

Served with a salad as a simple meatless main dish, or alongside fajitas (or any Tex-Mex favorite) as a hearty side, this Easy Enchilada Rice Skillet combines all the flavors of enchiladas in one one pan, no rolling required!

Enchilada Rice Skillet

This skillet is chock-full of plant-based goodness, studded with onion, bell pepper, black beans and corn. It’s seasoned with chili powder, cumin and Frontera’s red chile enchilada sauce, then layered with sharp cheddar cheese for bold flavor in every bite.

Easy Enchilada Rice Skillet

Easy Enchilada Rice Skillet

Ingredients

  • 1 Tbsp. Heinen's avocado oil
  • 1 cup white onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 2 tsp. Heinen's chili powder
  • 1 tsp. Heinen's ground cumin
  • Kosher salt
  • 1 ½ cups Heinen’s organic long grain white rice
  • 1 14.5 oz. can Heinen's low sodium chicken broth or vegetable broth
  • ½ cup water
  • 8 oz. pouch Frontera red chile enchilada sauce
  • 1 15 oz. can Heinen’s organic black beans, rinsed and drained
  • ½ cup Heinen’s frozen corn
  • 1 ½ cups Heinen's shredded sharp cheddar cheese
  • Fresh cilantro, chopped
  • Avocado, chopped

Instructions

  1. Heat the avocado oil in a large cast iron or heavy enameled skillet over medium heat. Once the pan is hot, add the diced onion and bell pepper.
  2. Sauté for 5 minutes, then stir in the garlic cloves, chili powder and cumin. Sauté for 30 seconds. Season the vegetables to taste with salt.
  3. Add the rice and cook for 1 minute, stirring constantly.
  4. Add the chicken broth, water and enchilada sauce. Stir well, bring to a simmer and fold in the black beans and corn.
  5. Cover the pan and reduce the heat to low. Cook for 20 minutes.
  6. Remove the skillet from the heat and let it stand for 5 minutes.
  7. Remove the lid and stir in a cup of cheese. Top with the remaining cheese, then cover and let stand for 2-3 minutes more, or until the cheese melts.
  8. Top with cilantro and avocado. Serve.

Enchilada Rice Skillet

Carolyn Hodges headshot

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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