One-Pot Enchilada Rice

One-Pot Enchilada Rice

4.9(2231)

Cook Time
-
Total Time
-
Yield
4 servings

Ingredients

  • 1 tablespoon oil
  • 1 tablespoon minced garlic, minced
  • ½ cup red onion (75 g), chopped
  • 1 cup bell pepper (100 g), chopped
  • 1 cup tomato (200 g), chopped
  • 3 cups water (720 mL)
  • 1 ½ cups rice (300 g)
  • 1 cup black beans (170 g)
  • 1 tablespoon fresh cilantro, chopped
  • 1 cup tomato sauce (260 g)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup shredded cheese (50 g), optional
  • ½ avocado, cubed, for garnish

Nutrition Info

  • Calories 283
  • Fat 11g
  • Carbs 36g
  • Fiber 7g
  • Sugar 7g
  • Protein 9g

How to Make It

1. Step
Preheat oven to 400ºF (200ºC).
2. Step
Put oil in a cast-iron skillet over medium heat. Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.
3. Step
Add pepper and sauté 2-3 minutes or until peppers have softened.
4. Step
Add tomatoes and sauté 1 minute.
5. Step
Remove sauteed vegetables and set aside.
6. Step
Pour water into the skillet and wait for it to come to a boil.
7. Step
Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.
8. Step
Make a circle in the center of the rice and add your sautéed vegetables and black beans to the skillet and mix.
9. Step
Add cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir.
10. Step
Add cheese on top (optional).
11. Step
Bake in a preheated oven for 20-25 minutes.
12. Step
Allow to cool for 5 minutes.
13. Step
Garnish with cilantro and avocado (optional).
14. Step
Enjoy!

Tags

Oven MittsLiquid Measuring CupCutting BoardChef's KnifeDry Measuring CupsMeasuring SpoonsSaute PanWooden SpoonPyrexLatin AmericanEasyOne-Pot or PanCast Iron PanDinnerKid-FriendlyMexicanAmericanOvenComfort FoodFusionWeeknightBake

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