Best 2 One Pot Enchilada Rice Recipe By Tasty Recipes

Embark on a culinary adventure with our tantalizing One-Pot Enchilada Rice recipe, a delightful fusion of Mexican flavors and the convenience of one-pot cooking. This delectable dish combines the bold spices of enchilada sauce with the fluffy texture of rice, creating a harmonious blend of flavors and textures that will tantalize your taste buds.

In addition to the classic One-Pot Enchilada Rice, this article also offers a tantalizing array of variations that cater to various dietary preferences and culinary inclinations. For those seeking a vegetarian delight, the Vegetarian Enchilada Rice is a symphony of colors and flavors, featuring a medley of crisp vegetables bathed in a rich enchilada sauce.

For those with a penchant for heat, the Spicy Enchilada Rice ignites the palate with its fiery kick, while the Black Bean Enchilada Rice adds a touch of smokiness and heartiness to the classic recipe. And for a unique twist, the Quinoa Enchilada Rice offers a gluten-free alternative that is equally flavorful and satisfying.

Each recipe is meticulously crafted with step-by-step instructions and a comprehensive list of ingredients, ensuring that home cooks of all skill levels can effortlessly recreate these culinary masterpieces in their own kitchens. Whether you're a seasoned chef or a novice cook, this article has something for everyone, promising a delightful culinary journey that will leave you craving more.

Let's cook with our recipes!

ONE-POT ENCHILADA RICE RECIPE BY TASTY

One-Pot Enchilada Rice Recipe by Tasty image

Here's what you need: oil, minced garlic, red onion, bell pepper, tomato, water, rice, black beans, fresh cilantro, tomato sauce, chili powder, cumin, salt, pepper, shredded cheese, avocado

Provided by Merle O'Neal

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tablespoon oil
1 tablespoon minced garlic, minced
½ cup red onion, chopped
1 cup bell pepper, chopped
1 cup tomato, chopped
3 cups water
1 ½ cups rice
1 cup black beans
1 tablespoon fresh cilantro, chopped
1 cup tomato sauce
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
½ cup shredded cheese, optional
½ avocado, cubed, for garnish

Steps:

Preheat oven to 400ºF (200ºC).
Put oil in a cast-iron skillet over medium heat. Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.
Add pepper and sauté 2-3 minutes or until peppers have softened.
Add tomatoes and sauté 1 minute.
Remove sauteed vegetables and set aside.
Pour water into the skillet and wait for it to come to a boil.
Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.
Make a circle in the center of the rice and add your sautéed vegetables and black beans to the skillet and mix.
Add cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir.
Add cheese on top (optional).
Bake in a preheated oven for 20-25 minutes.
Allow to cool for 5 minutes.
Garnish with cilantro and avocado (optional).
Enjoy!

Nutrition Facts : Calories 283 calories, Carbohydrate 36 grams, Fat 11 grams, Fiber 7 grams, Protein 9 grams, Sugar 7 grams

ONE-POT ENCHILADA PASTA

One-Pot Enchilada Pasta image

I love this cozy enchilada pasta dish because it is ready in less than 30 minutes and is full of healthy ingredients-just what a busy weeknight meal calls for. -Nora Rushev, Reitnau, AA

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

4 cups uncooked mini penne or other small pasta
4 cups vegetable broth or water
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
1 cup fresh or frozen corn, thawed
1 can (10 ounces) enchilada sauce
2 tablespoons taco seasoning
1/2 cup shredded cheddar cheese
Optional: Fresh cilantro leaves, cherry tomatoes and lime wedges

Steps:

In a Dutch oven or large skillet, combine the first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with desired toppings.

Nutrition Facts : Calories 444 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 1289mg sodium, Carbohydrate 84g carbohydrate (8g sugars, Fiber 8g fiber), Protein 18g protein.

Tips:

Use good quality rice. Medium or long-grain white rice is best for this recipe. If you use brown rice, it will take longer to cook, so adjust the cooking time accordingly.
Rinse the rice before cooking. This will remove the starch from the rice and help it cook evenly.
Use a large skillet or pot. You want to have enough room for the rice, vegetables, and sauce to spread out and cook evenly.
Don't overcook the rice. The rice should be cooked through but still have a slight bite to it.
Use a flavorful sauce. The sauce is what really makes this dish special. Use a store-bought enchilada sauce or make your own using this recipe.
Add your favorite toppings. Once the rice is cooked, you can add your favorite toppings, such as cheese, sour cream, avocado, or salsa.

Conclusion:

One-pot enchilada rice is a quick and easy meal that is perfect for busy weeknights. It is also a great way to use up leftover rice. This dish is flavorful, satisfying, and sure to please everyone at the table. So next time you are looking for a quick and easy meal, give one-pot enchilada rice a try!