...
Go Back
Vibrant bowl of Enchilada Rice topped with melted cheese, corn, tomatoes, and fresh cilantro on a dark surface.

Easy Enchilada Rice

This Easy Enchilada Rice is a zesty, one-pan dish packed with rice, veggies, enchilada sauce, and gooey cheese. Quick, customizable, and perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large oven-safe skillet Cast iron recommended
  • Measuring Cups and Spoons
  • stirring spoon or spatula

Method
 

  1. Preheat oven to 350°F (175°C). In a large oven-safe skillet, bring rice and water to a boil. Reduce heat, cover, and cook until rice is tender, about 5 minutes.
  2. Add diced bell peppers and corn to the cooked rice in the skillet.
  3. Stir in salsa and enchilada sauce to infuse the rice with flavor.
  4. Add half of the shredded cheese and mix thoroughly to combine everything evenly.
  5. Spread the rice mixture evenly in the skillet.
  6. Top with the remaining cheese, covering the surface completely.
  7. Bake for 20–25 minutes until the cheese is bubbly and golden brown.
  8. Remove from oven and let rest for 5 minutes before serving.
  9. Garnish with fresh cilantro and serve warm.

Notes

Customize with extra veggies like zucchini or black beans. Swap cheese for cheddar or pepper jack. For added protein, stir in cooked chicken or ground beef. Make it spicier with hot salsa or a dash of cayenne.