Description
A vibrant, flavor-packed one-pot meal that brings the satisfaction of an enchilada dinner to the stovetop. Combining fluffy long-grain rice with black beans, sweet corn, and fire-roasted tomatoes, every grain is coated in a zesty, savory enchilada sauce glaze.
Ingredients
The Aromatic Base
- 1 tbsp olive oil, 1 onion (diced), 1 bell pepper (diced), 3-4 cloves garlic
The Hearty Fillings
- 1.5 cups cooked long-grain white rice
- 14 oz black beans (rinsed), 14 oz sweet corn, 14 oz fire-roasted tomatoes
The Sauce & Spices
- 1.5 cups enchilada sauce, 1 tsp cumin, 1 tsp chili powder, 0.5 tsp oregano
- Salt and cilantro to taste
Instructions
1. Sauté: Heat oil in a pot; sauté onion, pepper, and garlic for 5 mins until soft.
2. Combine: Stir in rice, corn, tomatoes (with juice), beans, spices, and sauce.
3. Simmer: Cook over medium-low for 10 mins, stirring occasionally to allow flavor absorption.
4. Rest: Remove from heat and let sit for 5–10 mins to thicken.
5. Serve: Stir in cilantro and salt. Top with avocado or chips.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish / Main Course
- Method: Stovetop / One-Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 540mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: enchilada rice recipe, one pot mexican rice, vegan enchilada rice, black bean and corn rice, easy meal prep rice, mexican side dishes, fire roasted tomato rice