Easy Enchilada Rice: Quick, Cheesy Comfort in One Pot

Easy Enchilada Rice is a quick and comforting one-pot dish filled with cheesy goodness and vibrant flavors.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice Base

1 cup Uncooked Instant Rice A quick-cooking base for this dish
2 cups Water Essential for hydrating the rice

For the Flavor

1 cup Diced Red and Green Bell Peppers Adds a sweet crunch
1 cup Frozen Corn Subtle sweetness and texture
1 cup Salsa Or Rotel Diced Tomatoes for acidity and spice
1 cup Enchilada Sauce Brings rich depth to the flavors

For the Creamy Finish

1 cup Shredded Mexican Cheese Melts beautifully into the dish
1/4 cup Diced Cilantro Optional for garnish

Equipment

oven-safe skillet

Method

Step-by-Step Instructions for Easy Enchilada Rice

In a large oven-safe skillet, combine uncooked instant rice with the appropriate amount of water. Bring to a boil, reduce heat, cover, and simmer for 10-12 minutes until tender.
Stir in the diced bell peppers and frozen corn, then pour in salsa and enchilada sauce. Mix well to coat the ingredients.
Sprinkle half of the shredded Mexican cheese into the rice mixture, folding it gently to melt.
Evenly distribute the reserved cheese on top, cover, and bake at 350°F for 20-25 minutes until bubbling and golden.
Garnish with diced cilantro before serving warm.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Use instant rice for quicker cooking and ensure your skillet is oven-safe. Customize flavors with spices as desired.

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