Cheesy Enchilada Rice Skillet

 Prep Time 10 minutes
 Cook Time 20 minutes
Total Time 30 minutes
 Servings 4


  • 1 cup uncooked rice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 cup canned corn kernels, drained
  • 1 cup canned black beans, drained and rinsed
  • 2 (14oz) cans of green enchilada sauce
  • 1 teaspoon taco seasoning
  • 1 cup shredded Mexican blend cheese
  • 2 tablespoons chopped fresh cilantro leaves


  1. Cook rice accordingly.
  2. While rice is cooking, heat olive oil in a large skillet over medium-high heat. Add garlic, onion and bell peppers, and saute, stirring frequently, about 3 min.
  3. Stir in rice, corn, black beans, enchilada sauce, and taco seasoning until well combined, thickened, and heated through.
  4. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
  5. Serve immediately, garnished with cilantro.
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