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 necessary.
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.
- Cook time:
- Prep time:
- Total time:
- 1 Tbsp. avocado oil
- 1 cup white onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tsp. chili powder
- 1 tsp. ground cumin
- Kosher salt
- 1 ½ cups Heinen’s organic long grain white rice
- 1 14.5 oz. can reduced 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, drained and rinsed
- ½ cup Heinen’s frozen corn
- 1 ½ cups shredded sharp cheddar cheese
- Fresh cilantro, chopped
- Avocado, chopped
- 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.
- Sauté for 5 minutes, then stir in the garlic cloves, chili powder and cumin. Sauté for 30 seconds. Season vegetables to taste with salt.
- Add the rice and cook for 1 minute, stirring constantly.
- Add the chicken broth, water and enchilada sauce. Stir well, bring to a simmer and fold in the black beans and corn.
- Cover the pan and reduce the heat to low. Cook for 20 minutes.
- Remove the skillet from the heat and let it stand for 5 minutes.
- Remove the lid and stir in a cup of cheese. Top with remaining cheese, then cover and let stand for 2-3 minutes more, or until cheese melts.
- Top with cilantro and avocado and serve.