Enchilada Rice

Enchilada Rice - Rebekah and her Ramblings. A flavorful pan of rice with all the enchilada flavors, but none of the hard work!It’s Saturday which means it’s game day again!! So sorry I haven’t posted those margs yet, I just can’t snap a pretty picture that captures how good they taste!! But I am almost out of the tasty liquid, so I will have to post them soon! And I made kettle corn today because popcorn is one of the best snacks around when you’re spending the day watching your favorite teams. A nice cool front has blown it and I’m sitting in my living room with the windows open because it’s sub 70*!!! That’s like October weather. Or maybe November. This kind of weather has me in the mood for football and just makes me happy. And yearning for even cooler weather and warm comfort food. Ooooh and riding boots. Anyway, I got a nice comforty type food meal recipe thing for you today  #winning. And it’s gluten free AND it’s a little bit of texmex that you can easily whip up at home.

One Pan Enchilada Rice 

Enchilada Rice - Rebekah and her Ramblings. A flavorful pan of rice with all the enchilada flavors, but none of the hard work!Serves: 2-3
Prep Time: 5 minutes                   Total  Cook Time: 35-40 minutes

What you need:

  • 1 cup uncooked rice (brown is healthier!)
  • 1.5 cups vegetable (or your favorite) broth
  • 1 tablespoon olive oil
  • 2 gloves garlic, minced
  • 1 medium onion, diced
  • 1 14.5 oz can corn, drained
  • 1 14.5 oz can black beans, drained
  • 1 14.5 oz can tomatoes (optional), drained
  • 1 14.5 oz can enchilada sauce (I used red, but any will work)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cilantro, chopped, plus more for garnish
  • 1/2 cup shredded Mexican blend cheese

Directions:Enchilada Rice - Rebekah and her Ramblings. A flavorful pan of rice with all the enchilada flavors, but none of the hard work!

  • Cook the rice in the broth and set aside to cool
  • Cook the olive oil and garlic in a skillet until fragrant over medium heat, add the onions
  • Cook until the onion start to brown and become translucent – about 4-5 minutes
  • Add the rice, corn, black beans, tomatoes, enchilada sauce, chili power, cumin, oregano, salt, pepper, and chopped cilantro – stir well
  • Cover and let come to a boil over high heat before reducing to a simmer
  • Let simmer for about 6-7 minutes or until the onions are soft and the mixture is warmed through (If you want it less soupy, let it cook for a little while longer and then stir well. Also, stir your cheese in to help thicken)
  • Top with cheese and  cilantro and then devour

This recipe is adapted from Damn Delicious.

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