One Pot Enchilada Rice – A Cheesy, Flavorful, and Super Simple Dish That Will Become Your New Weekni

Looking for a one-pot wonder that packs a punch of flavor while being easy to prepare? This One Pot Enchilada Rice is a perfect solution! Loaded with bell peppers, corn, salsa, and gooey melted cheese, this dish brings all the comforting flavors of enchiladas in rice form. Whether you're feeding the family on a busy weeknight or making a quick, satisfying meal for yourself, this recipe has everything you need in one skillet.

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With just a few pantry staples and a little prep, you'll have a hearty, cheesy, and delicious dish that's ready in no time. The enchilada sauce adds a touch of spice, while the corn and bell peppers bring a sweetness that balances the dish beautifully. Plus, it’s all topped with a generous layer of melted Mexican cheese that ties everything together into a warm, comforting meal.

Fun Fact: Enchilada Flavors Without the Tortillas

This dish brings you all the delicious flavors of traditional enchiladas without the hassle of rolling tortillas. By combining all the ingredients in a single pot, you get a simple and flavorful dish that captures the essence of enchiladas in a new, easy-to-make form. The best part? You can easily customize it by adding your favorite toppings or mix-ins to suit your taste!

Storage and Reheating Tips

This dish stores well for up to 3 days in the refrigerator. Simply place the leftovers in an airtight container and reheat in the microwave or on the stovetop when ready to enjoy. If you want to freeze it, allow the rice to cool completely before transferring it to a freezer-safe container. When reheating from frozen, let it thaw in the refrigerator overnight, then warm it up in the oven at 350°F or in the microwave until heated through.

Cooking Tips

For an extra kick, use spicy enchilada sauce or add diced jalapeños to the mix. If you want to add protein to the dish, shredded chicken, ground beef, or black beans are all excellent options to stir into the rice. For a creamier version, consider mixing in a dollop of sour cream before baking.

Nutritional Information (Per Serving, Based on 6 Servings):

• Calories: 320 kcal
• Fat: 12g
• Carbohydrates: 43g
• Protein: 10g
• Sugar: 4g
• Sodium: 650mg
• Fiber: 3g

This dish is a hearty and balanced meal on its own but can also be paired with a simple side salad or avocado slices to round out the flavors!

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One Pot Enchilada Rice Recipe

Ingredients:

• 3 cups uncooked instant rice
• 3 cups water
• ½ cup diced red and green bell peppers
• ½ cup frozen corn
• ½ cup salsa (or Rotel diced tomatoes with green chilies)
• ⅔ cup enchilada sauce
• 1 cup shredded Mexican cheese, divided in half
• Diced cilantro, for topping

Instructions:

1. Preheat your oven to 350°F.
2. In a large oven-safe skillet, combine the uncooked rice and water. Cook according to the package directions until the rice is tender.
3. Once the rice is fully cooked, add in the diced bell peppers, frozen corn, salsa, enchilada sauce, and half of the shredded Mexican cheese. Stir everything together until well combined.
4. Spread the mixture evenly in the skillet, then sprinkle the remaining cheese on top.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven, sprinkle with freshly diced cilantro, and serve warm.

Optional Variations

For added protein, you can mix in cooked chicken, ground beef, or even black beans to make the dish more substantial. To switch up the flavor, try using a different type of cheese, such as Monterey Jack or cheddar. If you prefer a smoky flavor, consider adding a dash of smoked paprika or chipotle powder to the mix. You can also top the dish with sour cream, avocado, or fresh lime juice for added richness and brightness.