Cheesy Enchilada Rice Skillet

Cheesy Enchilada Rice Skillet

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

The easiest enchilada you will ever make. No rolling, no folding. Just throw everything into a skillet and you’re set!

Ingredients

• 1 cup uncooked rice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 bell pepper, diced
• 1 cup canned corn kernels, drained
• 1 cup canned black beans, drained and rinsed
• 3/4 cup Old El Paso™ mild enchilada sauce
• 1/2 cup Old El Paso™ mild green enchilada sauce
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon oregano
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded Mexican blend cheese
• 2 tablespoons chopped fresh cilantro leaves

Instructions

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
• Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• Stir in rice, corn, black beans, enchilada sauces, chili powder, cumin and oregano until well combined and heated through, about 2-3 minutes; season with salt and pepper, to taste.
• Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
• Serve immediately, garnished with cilantro.