Super Easy Enchilada Rice made with homemade enchilada sauce! Loaded with onions, black beans, corn, bell pepper and salsa. The perfect side dish to go alongside beef, chicken or fish!
Enchilada Rice
Mexican food is my all time favorite cuisine. Give me a Margarita, Tortilla chips, Salsa and I’ll be happy! This enchilada rice makes the perfect side dish for any Mexican meal. I love to serve my rice with some refried beans and tacos! Add shredded chicken, grilled shrimp, fish or beef to this rice to make it a one pot meal! You can also make it vegetarian and keep it as is (just make sure to substitute vegetable stock for chicken stock).
I made my own homemade enchilada sauce. It’s super easy to whip up and requires only pantry staples. If your short on time you can always use canned enchilada sauce or taco sauce.
This is also a great way to use up leftover rice. Toss already cooked rice with enchilada sauce, sautéed onions, garlic, corn and beans. That’s it! Serve with a dollop of sour cream a sprinkle of cheese and fresh cilantro! All you need is 35 minutes and one pot to whip up this Enchilada Rice!
How to make enchilada rice
Heat oil in a large pot. Add in onion and green pepper and sauté until tender, 3-4 minutes. Add in garlic and cook for an additional minute. Stir in enchilada sauce, black beans, corn, salsa, rice and cilantro. Season with salt and pepper to taste. Serve with any of the optional toppings below!
Optional Toppings
- Shredded Mexican cheese
- Diced avocado
- Sour cream or greek yogurt
- Fresh chopped cilantro
- Diced red onion
- Black olives
How to make homemade enchilada sauce?
Making your own enchilada sauce at home is super easy! I like to make a double batch of this and keep the rest in the fridge for up to a week or frozen for up to 3 months! Start by heating oil in a medium pot. Add in all purpose flour and stir for one minute. Next stir in chili powder, light brown sugar, garlic powder, onion powder, cumin, oregano, salt and pepper. Slowly whisk in stock. Simmer for 10-15 minutes or until thick. Season with salt and pepper to taste.
Tips
- Use fresh corn if it’s in season if not frozen corn works just as well!
- For extra heat use a hot salsa or add in diced jalapeno. If you want this to be milder use less chili powder in the enchilada sauce and use mild salsa!
- White or brown rice can be used. This is also great with leftover pre cooked rice! You can make this recipe lower carb by using riced cauliflower.
What to serve with enchilada rice
- Shredded Mexican Chicken
- Vegetarian Enchilada Casserole
- Chicken Enchiladas
- Instant Pot Carnitas
- Slow Cooker Mexican Beef
- Barbacoa Beef
- Blackened Salmon
- Refried Black Beans
- Pico de gallo
- Homemade tortilla chips
- Mexican Kale Salad
- Guacamole
Here are more recipes to make with homemade enchilada sauce!
- Easy Chicken Enchiladas
- Cheesy Chicken Enchilada Soup
- Slow Cooker Chicken Enchilada Soup
- Vegetarian Enchilada Casserole
- Mexican Slow Cooker Stuffed Peppers
- 20 Minute Chicken Tortilla Soup
Enchilada Rice
Ingredients
Enchilada Rice
- 1 tablespoon extra virgin olive oil
- 1 onion diced
- 1 green bell pepper diced
- 3 garlic cloves minced
- 1/2 cup enchilada sauce recipe follows
- 1 cup black beans rinsed and drained
- 1 cup frozen corn thawed
- 1/2 cup salsa
- 3 cups brown or white rice cooked
- 1 tablespoon fresh cilantro chopped
- salt and pepper
Enchilada Sauce
- 1 tablespoon extra virgin olive oil
- 1 tablespoon all purpose flour
- 1 cup chicken stock
- 2 tablespoons chili powder
- 1/2 teaspoon light brown sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- salt and pepper
Instructions
Enchilada Rice
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Heat oil in a large pot.
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Add in onion and green pepper and sauté until tender, 3-4 minutes.
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Add in garlic and cook for an additional minute.
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Stir in enchilada sauce, black beans, corn, salsa, rice and cilantro.
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Season with salt and pepper to taste.
Enchilada Sauce
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Heat oil in a medium pot.
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Add flour and stir for one minute.
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Stir in the seasoning.
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Slowly whisk in stock. Simmer for 10-15 minutes or until thick.
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Season with salt and pepper to taste.
Nutrition
Originally published Jan 31, 2016
Enchilada Sauce adapted from Gimme Some Oven
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