One-Pot Enchilada Rice A Flavor-Packed Meal in One Pot!
Hey everyone! Looking for an easy, delicious, and comforting dinner idea? This One-Pot Enchilada Rice has all the flavors you love in a classic enchilada, but in a quick, no-fuss rice dish! Perfect for busy weeknights or when you need something flavorful that the whole family will love.
Time & Servings
– Prep Time: 10 minutes
– Cook Time: 35 minutes
– Total Time: 45 minutes
– Servings: 6
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北 Ingredients
2 tablespoons olive oil
1 yellow onion, diced
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1 cups long-grain white rice
1 15 oz can of black beans, drained and rinsed
1 15 oz can of corn, drained
1 10 oz can of diced tomatoes with green chilies
2 cups enchilada sauce
2 cups chicken or vegetable broth
1 cups shredded cheddar cheese
Fresh cilantro, for garnish
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Instructions
Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 3-4 minutes.
Add the garlic powder, cumin, chili powder, and paprika, and stir for about 1 minute, letting the spices bloom.
Stir in the rice and cook for 2 minutes, until lightly toasted.
Add the black beans, corn, diced tomatoes, enchilada sauce, and broth. Stir well and bring the mixture to a boil.
Cover the pot, reduce the heat to low, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
Top with shredded cheese and cover until the cheese melts, about 3-5 minutes.
Garnish with cilantro and serve hot!
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Pro Tip: For a heartier version, add cooked shredded chicken to the pot before simmering the rice.
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