Go Back
Gather the following items for your One Pot Enchilada Rice: - 1 cup long-grain rice - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or green), diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) enchilada sauce - 2 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, for garnish Each ingredient adds depth and flavor. The long-grain rice serves as the base, soaking up all the tasty juices. Olive oil helps sauté the veggies, while onion and bell pepper give a sweet crunch. Black beans and corn add protein and sweetness, making every bite satisfying. The enchilada sauce and vegetable broth create a rich, savory flavor. The spices—cumin, chili powder, and smoked paprika—bring warmth and a hint of smoke that perfectly complements the dish. Finally, cheese melts into a creamy layer, and cilantro adds a fresh touch. This mix makes a meal that is both hearty and delicious. {{ingredient_image_1}} - Sautéing the onion and bell pepper Start by heating the olive oil in a large pot over medium heat. Add the diced onion and bell pepper. Cook for 4 to 5 minutes until they soften. The smell will fill your kitchen. - Adding garlic and rice Next, stir in the minced garlic. Cook it for about 1 minute. Then, add the long-grain rice to the pot. Mix it well to coat the rice with the oil and veggies. - Toasting the rice Toast the rice in the pot for 2 to 3 minutes. Stir it often. This step adds a nice depth of flavor to the dish. - Combining all ingredients Pour in the enchilada sauce and vegetable broth. Add the drained black beans and corn along with the spices: ground cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together until mixed well. - Boiling and simmering the mixture Bring the mixture to a boil. Once boiling, lower the heat and cover the pot. Let it simmer for about 20 minutes. The rice should become tender and absorb most of the liquid. - Melting the cheese Remove the pot from heat. Stir in half of the shredded cheese until it melts. Sprinkle the rest of the cheese on top. Cover the pot again for a few minutes to let the cheese melt completely. This adds a creamy finish to your dish. To make your One Pot Enchilada Rice burst with flavor, use the right spices. I suggest adding: - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika These spices bring a warm taste and depth to your dish. If you want a unique twist, try using homemade enchilada sauce. It can elevate the flavor and make your meal even more special. Just mix tomatoes, chili powder, and garlic for a quick version. When cooking in one pot, I have some best practices to share. First, always heat your oil and sauté your veggies first. This step builds great flavor. Next, avoid overcooking the rice. Keep an eye on the simmering time. After about 20 minutes, check the rice for tenderness. If you see extra liquid, let it sit covered for a few minutes. The rice will soak up that moisture and become fluffy. Pro Tips Rinse Your Beans: Always rinse canned beans to remove excess sodium and preservatives for a fresher taste. Cheese Variations: Experiment with different cheeses like Monterey Jack or Pepper Jack for added flavor and heat. Make It Spicy: Add sliced jalapeños or a pinch of cayenne pepper for an extra kick if you enjoy spicy food. Leftovers Storage: Store leftover rice in an airtight container in the fridge for up to 3 days; reheat gently to maintain texture. {{image_2}} You can change the beans or grains in this dish. Try pinto beans or kidney beans for a different taste. If you want more texture, use quinoa instead of rice. It cooks well and adds protein. Using fresh vegetables can also boost flavor. Swap the bell pepper for zucchini or mushrooms. They will add a nice twist. You can even toss in some spinach for extra nutrients. To make this meal gluten-free, choose a gluten-free enchilada sauce. Most brands offer this option. You can also use gluten-free grains like rice or quinoa. If you're looking for vegan options, skip the cheese or use a plant-based cheese. You can also add more veggies to enhance the meal. Cauliflower or sweet potatoes work great in this dish. To keep your enchilada rice fresh, use airtight containers. Glass or plastic containers work well. Divide the rice into smaller portions. This makes it easy to heat just what you need. Store the rice in the fridge. It stays good for up to three days. When reheating, avoid drying out the rice. Use a microwave or stove. If you choose the microwave, add a splash of water. Cover the dish with a damp paper towel. Heat in short bursts, stirring in between. If you use the stove, add a little broth. Heat gently over low heat while stirring. This keeps the rice moist and tasty. Can I use brown rice instead of long-grain rice? Yes, you can use brown rice. Just remember, brown rice takes longer to cook than long-grain rice. Adjust the cooking time to about 40-45 minutes. You may need to add a bit more broth to help it cook fully. How can I make my enchilada rice spicier? To spice it up, add chopped jalapeños or a pinch of cayenne pepper. You can also mix in a bit of hot sauce while cooking. Taste as you go to find your perfect heat level. What side dishes pair well with One Pot Enchilada Rice? Some great sides include a fresh salad, guacamole, or tortilla chips with salsa. You can also serve it with a dollop of sour cream or a side of refried beans to make the meal even heartier. This blog post covered how to make One Pot Enchilada Rice. You learned about the key ingredients, preparation steps, and cooking process. I shared tips to boost flavor and techniques for perfect cooking. We also explored ingredient variations and storage tips. In conclusion, this dish is easy to adapt and perfect for everyone. Enjoy experimenting in your kitchen!

One Pot Enchilada Rice

A flavorful and easy one-pot meal featuring rice, beans, corn, and enchilada sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup long-grain rice
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (red or green), diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) enchilada sauce
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • for garnish fresh cilantro

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the diced onion and bell pepper; sauté for about 4-5 minutes or until they are softened.
  • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  • Add the rice to the pot, stirring to coat it with the oil and vegetables. Toast the rice for 2-3 minutes, stirring frequently.
  • Pour in the enchilada sauce and vegetable broth. Add the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together until well combined.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
  • Once cooked, remove the pot from the heat, and stir in half of the shredded cheese until melted and incorporated.
  • Sprinkle the remaining cheese over the top, cover the pot again, and let it sit for a few minutes to melt the cheese.
  • Serve warm, garnished with fresh cilantro.

Notes

Top with fresh cilantro for added flavor.
Keyword enchilada, one pot, rice, vegetarian