Best One Pot Enchilada Rice Recipe By Tasty 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.