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Easy Enchilada Rice

Delicious Easy Enchilada Rice in One Pot for Busy Nights

This Easy Enchilada Rice is a delicious one-pot meal, packed with flavor and perfect for busy nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 3 cups uncooked instant rice This is the foundation, providing a hearty carbohydrate base for the dish.
  • 3 cups water Essential for hydrating and cooking the rice, ensuring it’s perfectly tender.
For the Flavor and Filling
  • 0.5 cups diced red and green bell peppers These add a delightful crunch and a hint of sweetness.
  • 0.5 cups frozen corn Introduces a burst of sweetness and texture to the mix.
  • 0.5 cups salsa or Rotel diced tomatoes with green chilies Brings a zesty and tangy element; choose your salsa based on your heat preference.
  • 0.67 cups enchilada sauce This elevates the flavor profile with classic Mexican spices; homemade sauce is a lovely touch!
For the Cheesy Delight
  • 1 cups shredded Mexican cheese Contributes creaminess and richness, with the option to substitute with Monterey Jack or any good melting cheese.
For the Finishing Touch
  • diced cilantro Adds a fresh burst of flavor and a beautiful green touch for garnish.

Equipment

  • Large oven-safe skillet

Method
 

Step-by-Step Instructions for Easy Enchilada Rice
  1. In a large oven-safe skillet, combine 3 cups of uncooked instant rice with 3 cups of water. Bring to a boil over medium-high heat, stirring occasionally. Cover and reduce heat to low, cooking for about 5–7 minutes until rice is tender.
  2. Remove skillet from heat and stir in ½ cup of diced red and green bell peppers, ½ cup of frozen corn, ½ cup of salsa, and ⅔ cup of enchilada sauce. Mix until evenly combined.
  3. Add ½ cup of shredded Mexican cheese into the rice mixture and fold gently to combine.
  4. Sprinkle remaining ½ cup of shredded Mexican cheese evenly over the top of the rice mixture.
  5. Preheat your oven to 350°F (175°C). Bake the skillet for 20–25 minutes until cheese is melted and golden.
  6. Carefully remove from the oven and sprinkle chopped cilantro on top. Serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 900mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

Ensure a thorough mix of ingredients for even cooking and flavor distribution. Adjust salsa and vegetables based on personal preferences.

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