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One-Pot Enchilada Rice Casserole Made Easy for a Cozy Dinner

One-Pot Enchilada Rice Casserole Made Easy

This cheesy one-pot dinner combines seasoned rice, black beans, corn, tomatoes, peppers, and enchilada sauce in one skillet. It is comforting, filling, and ready in approximately 40 to 50 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Vegetables and Rice
  • 1 tablespoon Olive oil
  • 1 small Small yellow onion, diced
  • 1 medium Red bell pepper, diced
  • 2 cloves Garlic cloves, minced
  • 1 1/2 cups Uncooked long-grain white rice
Seasonings
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Smoked paprika, optional
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Sauce and Add-Ins
  • 1 10-ounce can Red or mild enchilada sauce
  • 1 1/2 cups Low-sodium chicken or vegetable broth
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 cup Corn kernels, canned and drained or frozen
  • 1 14.5-ounce can Diced tomatoes, preferably fire-roasted, undrained
Topping
  • 1 1/2 cups Shredded Mexican-blend, cheddar, or Monterey Jack cheese
  • To taste Chopped cilantro, sliced green onions, avocado, or sour cream

Method
 

Step-by-Step
  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and red bell pepper, then sauté for 4 to 5 minutes until the vegetables soften.
  2. Add the minced garlic and cook for about 30 seconds, stirring constantly so it becomes fragrant without browning too much.
  3. Stir in the uncooked rice, cumin, chili powder, smoked paprika if using, kosher salt, and black pepper. Toast for 1 to 2 minutes, stirring until every grain is lightly coated and aromatic.
  4. Pour in the enchilada sauce and broth, then add the undrained diced tomatoes, black beans, and corn. Stir thoroughly and bring the mixture to a gentle simmer.
  5. Cover the skillet, reduce the heat to low, and cook for 18 to 22 minutes, or until the rice is tender and most of the liquid has been absorbed. Keep the lid closed and avoid frequent stirring while the rice cooks.
  6. Remove the pan from the heat and let it stand, covered, for 5 minutes. This resting period allows the rice to finish absorbing moisture and helps the grains become fluffy.
  7. Fluff the rice gently with a fork, sprinkle the shredded cheese evenly over the top, and cover the pan again for 2 to 3 minutes until the cheese melts. Garnish with cilantro, green onions, avocado, or sour cream before serving.

Notes

For a chicken version, add about 1 pound of boneless, skinless chicken breast or thighs cut into bite-size pieces. Brown the chicken after sautéing the vegetables, then continue with the recipe and confirm that the chicken reaches 165°F internally. Store leftovers covered in the refrigerator and reheat gently with a splash of broth or water.