One Pot Enchilada Rice Recipe By Tasty Food

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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

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

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.

SUSAN'S FAVORITE BEEF ENCHILADA RICE



Susan's Favorite Beef Enchilada Rice image

This is a one-pan tasty and quick weeknight meal! It's something you can spice up any way you like yet is healthy and filling. It's one of my husband's favorite dishes to take to work for leftovers. It reheats really well. The recipe calls for sprinkling cheese on top at the end. I don't do this...and it's still great and filling. Got this recipe from my mom eons ago. This makes a very dry beefy rice...which my family prefers. If you like it more moist, you'll want to alter the rice/broth ratio to suit your tastes. Minced jalapeno's also make a tasty addition if you like some spice.

Provided by RedVinoGirl

Categories     Low Cholesterol

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 tablespoon olive oil
1/2 cup diced onion
4 garlic cloves, minced (I add lots more!)
3 teaspoons chili powder (I add lots more!)
1 teaspoon oregano
1 teaspoon garlic salt (I use garli garni)
2 (4 ounce) cans diced green chilies (as hot as you want them!)
1 (14 ounce) can diced tomatoes (can use Rotel!)
3/4 cup beef broth
1 1/2 cups Minute Rice
2 teaspoons parsley (optional)
6 ounces shredded cheddar cheese (optional)

Steps:

  • Brown beef in oil and drain.
  • Add onions and garlic and saute until fragrant.
  • Add remaining ingredients except for rice, parsley and cheese and bring to a full boil.
  • Stir in rice and cook 8 minutes, covered, or until liquid is absorbed.
  • Sprinkle with parsley and cheese.

Nutrition Facts : Calories 418.8, Fat 15.7, SaturatedFat 5.3, Cholesterol 73.7, Sodium 956.1, Carbohydrate 40.6, Fiber 3.8, Sugar 5.5, Protein 28.2

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