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- 1 tablespoon olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (red or green) - 1 cup long-grain rice, rinsed - 2 cups vegetable broth - 1 can (15 oz) enchilada sauce You start with some key ingredients for a tasty meal. First, olive oil adds flavor and helps the veggies cook. The onion, garlic, and bell pepper give a nice base. Next, long-grain rice soaks up all the flavors. Vegetable broth adds richness, while enchilada sauce brings that zesty kick. - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (frozen or canned) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 ½ cups shredded cheese (cheddar or Mexican blend) - Fresh cilantro for garnish Next, we add more fun ingredients! Black beans and corn make the dish hearty. Cumin and chili powder add warmth and spice. Salt and pepper balance everything out. The shredded cheese melts into gooey goodness on top. Finally, fresh cilantro gives a burst of color and flavor. {{ingredient_image_1}} - Sautéing the vegetables Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté for about 5 minutes. You want the veggies soft and fragrant. - Cooking the rice Next, stir in 1 cup of rinsed long-grain rice. Cook for 2 minutes. This helps the rice soak up the flavors from the veggies. - Combining the ingredients Now, pour in 2 cups of vegetable broth and 1 can of enchilada sauce. Add 1 can of black beans, 1 cup of corn, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and salt and pepper to taste. Stir everything well to mix. - Boiling and simmering Bring the mixture to a boil. Then, reduce the heat to low. Cover the pot with a lid and let it simmer for about 20-25 minutes. Stir occasionally until the rice is tender and the liquid is absorbed. - Adding cheese After the rice is cooked, take the pot off the heat. Sprinkle 1 ½ cups of shredded cheese over the top. Cover the pot again for a few minutes. This will let the cheese melt beautifully. To make One-Pot Cheesy Enchilada Rice great, timing is key. Cook the rice for about 20-25 minutes. This allows it to absorb all the tasty flavors. If you cook it longer, the rice may become mushy. Keep an eye on the pot and stir it occasionally. This helps the rice cook evenly. To avoid mushy rice, rinse it before cooking. Rinsing removes extra starch. This simple step helps keep your rice fluffy. Also, make sure you use the right amount of liquid. The ratio of rice to broth is crucial. For long-grain rice, use two cups of broth for every cup of rice. You can boost the flavor with some tasty add-ins. Consider adding jalapeños for heat. You can also mix in spices like smoked paprika or cayenne pepper. These will give your dish a nice kick! When it comes to cheese, not all melt the same. Cheddar is a great choice for its rich flavor. A Mexican blend also works well, mixing different flavors. Make sure to sprinkle the cheese on top after cooking. Cover the pot to let it melt. This will give you that gooey, cheesy goodness that everyone loves. Pro Tips Use Homemade Enchilada Sauce: If possible, make your own enchilada sauce for a fresher, more personalized flavor. It allows you to control the spice level and ingredients. Rinse Your Rice: Rinsing the rice before cooking removes excess starch, which can prevent it from becoming gummy and helps achieve a fluffier texture. Experiment with Proteins: Feel free to add cooked chicken, beef, or tofu for added protein. Just adjust the cooking time accordingly to ensure everything is heated through. Store Leftovers Properly: To maintain freshness, store any leftovers in an airtight container in the fridge. Reheat gently on the stove or in the microwave, adding a splash of broth if necessary. {{image_2}} You can easily adjust One-Pot Cheesy Enchilada Rice for different diets. For a vegetarian alternative, skip the black beans and use pinto beans instead. They add a nice texture. You can also add more veggies like zucchini or spinach for extra nutrients. For gluten-free modifications, make sure to use gluten-free enchilada sauce. Check the labels on your ingredients to avoid added gluten. To spice things up, add diced jalapeños or a splash of hot sauce. This gives the dish a nice kick. If you want a milder version, you can leave out the spicy elements. You can also swap out the black beans for kidney beans or garbanzo beans. Mixing in seasonal veggies like diced tomatoes or corn enhances the flavor. Experimenting with different beans and veggies keeps the dish fresh and exciting! To keep your One-Pot Cheesy Enchilada Rice fresh, store it in the fridge. Place it in an airtight container. This helps lock in flavor and moisture. You should eat leftovers within three days for the best taste. For longer storage, you can freeze the rice. Use a freezer-safe container or bag. Make sure to remove as much air as possible. This keeps the rice safe from freezer burn. You can store it for up to three months. When ready to eat, just thaw it in the fridge overnight. When reheating your rice, the best method is the stovetop. Add a splash of water or broth to the pot. Heat it over low to medium heat while stirring. This helps keep the rice moist and fluffy. You can also use the microwave. Place the rice in a microwave-safe bowl. Add a bit of water to keep it from drying out. Cover the bowl with a microwave-safe lid or plate. Heat in short bursts, stirring in between, until warm. These methods help maintain the texture and flavor of your One-Pot Cheesy Enchilada Rice. Enjoy it just as much the next day! Can I use brown rice instead? Yes, you can use brown rice. Just remember that it takes longer to cook. You may need to add more broth and extend the cooking time to about 40-45 minutes. How can I make this dish spicier? To spice it up, add diced jalapeños or a dash of hot sauce. You can also increase the chili powder or cumin for more heat. Is there a way to make it dairy-free? Absolutely! Simply skip the cheese or use a dairy-free cheese. Nutritional yeast can also add a cheesy flavor without dairy. Can I prepare this dish ahead of time? Yes, you can prep this dish in advance. Just cook it and cool it down. Store it in the fridge for up to three days. Reheat it on the stove or in the microwave. What can I serve with One-Pot Cheesy Enchilada Rice? This dish pairs well with a fresh salad or guacamole. You can also serve it with tortilla chips or your favorite salsa for extra crunch. This blog post covers all you need to know for One-Pot Cheesy Enchilada Rice. We discussed essential and additional ingredients that bring flavor and texture. You learned the step-by-step process for cooking and important tips to avoid mushy rice. Dietary options and storage info help make this dish flexible and easy. In summary, you can create a delicious meal that fits your preferences. Enjoy sharing this dish with family and friends!

One-Pot Cheesy Enchilada Rice

A delicious and easy one-pot meal featuring cheesy enchilada flavors with rice, beans, and corn.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced (red or green)
  • 1 cup long-grain rice, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1.5 cups shredded cheese (cheddar or Mexican blend)
  • to garnish fresh cilantro

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, and garlic; sauté for about 5 minutes until the vegetables are softened.
  • Stir in the rinsed rice and cook for another 2 minutes, allowing the rice to absorb some flavors.
  • Pour in the vegetable broth and enchilada sauce. Add the black beans, corn, cumin, chili powder, salt, and pepper. Stir well to combine all ingredients.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for about 20-25 minutes, or until the rice is tender and the liquid has been absorbed, stirring occasionally.
  • Once the rice is cooked, remove the pot from the heat and sprinkle the shredded cheese over the top. Cover again for a few minutes until the cheese melts.
  • Before serving, fluff the rice with a fork and garnish with freshly chopped cilantro.

Notes

Feel free to customize with your favorite vegetables or proteins.
Keyword cheesy, enchilada, one-pot, rice