Enchilada Rice Recipe

Name: Enchilada Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE ENCHILADA RICE:; 1 Tablespoon Extra Virgin Olive Oil; 1 whole Onion, Diced; 1 whole Green Bell Pepper, Diced; 3 cloves Garlic, Minced; 1/2 cups Enchilada Sauce, Recipe Follows; 1 cup Black Beans, Rinsed And Drained; 1 cup Frozen Corn, Thawed; 1/2 cups Salsa; 3 cups Brown (or White) Rice, Cooked; 1 Tablespoon Fresh Cilantro, Chopped; FOR THE ENCHILADA SAUCE:; 1 Tablespoon Extra Virgin Olive Oil; 1 Tablespoon All-purpose Flour; 2 Tablespoons Chili Powder; 1/2 teaspoons Light Brown Sugar; 1/4 teaspoons Garlic Powder; 1/4 teaspoons Onion Powder; 1/4 teaspoons Cumin; 1/4 teaspoons Oregano; 1 cup Chicken Stock; Salt And Pepper, to taste

Servings: persons

FOR THE ENCHILADA RICE:
1 Tablespoon Extra Virgin Olive Oil
1 whole Onion, Diced
1 whole Green Bell Pepper, Diced
3 cloves Garlic, Minced
1/2 cups Enchilada Sauce, Recipe Follows
1 cup Black Beans, Rinsed And Drained
1 cup Frozen Corn, Thawed
1/2 cups Salsa
3 cups Brown (or White) Rice, Cooked
1 Tablespoon Fresh Cilantro, Chopped
FOR THE ENCHILADA SAUCE:
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon All-purpose Flour
2 Tablespoons Chili Powder
1/2 teaspoons Light Brown Sugar
1/4 teaspoons Garlic Powder
1/4 teaspoons Onion Powder
1/4 teaspoons Cumin
1/4 teaspoons Oregano
1 cup Chicken Stock
Salt And Pepper, to taste

1
For the rice:
2
Heat oil in a large pot. Add onion and green pepper and saute until tender, 3-4 minutes. Add garlic and cook for an additional minute.
3
Stir in enchilada sauce, black beans, corn, salsa, rice and cilantro. Season with salt and pepper to taste.
4
For the enchilada sauce:
5
Heat oil in a medium pot. Add flour and stir for 1 minute. Stir in the sugar and seasonings.
6
Slowly whisk in stock. Simmer for 10-15 minutes or until thick. Season with salt and pepper to taste.

814

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE ENCHILADA RICE:, 1 Tablespoon Extra Virgin Olive Oil, 1 whole Onion, Diced, 1 whole Green Bell Pepper, Diced, and more.

Yes, Enchilada Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilada Rice

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