Enchilada Rice

This won’t be the prettiest meal you ever make, but I think it might become one of your favorites. Mondays at our house are Meatless Mondays. We eat so much meat during the rest of the week that we think it’s a good idea to take at least one day off. Sometimes the challenge though is finding recipes that are meatless, but also delicious and easy (and don’t involve quinoa! I’m sick of hearing about quinoa!)

One of our favorites is this recipe for enchilada rice. Super super simple and really yummy. You know what else makes it so simple? I use this microwavable rice that cooks the rice perfectly in 10 minutes.


I had a very traumatizing experience growing up which involved cooking rice for my family that I just can’t seem to get over. Specifically the meal was Rice-A-Roni and it was a complete disaster. Even if they don’t remember me ruining dinner, the memory is burnt into my mind and anytime I see a box of rice, I get anxiety. Thank you Success brand rice – you’ve really boosted my confidence.

The recipe for enchilada rice is so simple. Here are the basic steps (for the complete recipe, click here).

1. Cook your 1 cup of dry rice and set aside

2. In a pan with a little olive oil, sautee one bell pepper and one onion

3. In a bowl, mix together rice, two cans of green enchilada sauce, 1/2 a cup of cheese, 1/4 a cup of sour cream and one can of black beans (rinsed).

4. Once the pepper and onion are cooked add in a little cumin and chili powder. Pour in the rice mixture and stir to combine. Heat until warmed through and top with green onions and more cheese.



Not pretty, but definitely delish.

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