Enchilada Rice Skillet

We’re officially into the phase of Lent where meatless Fridays feel like a chore. The new meals I was most excited to make have already been tried out and I’m trying really, really hard not to just fall back on pizza and fish sticks.

This meal was a bit of a compromise. I had something veggie-packed and healthier planned – but cheesy comfort food sounded much better for the night. And it was.

We topped leftovers with grilled chicken and pulled pork for lunches the next day – both were great!

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Enchilada Rice Skillet
(from Budget Savvy Diva)
Serves 4

1 cup rice, uncooked
1 Tbsp. olive oil
2 cloves garlic, minced
1 small onion, diced
1 red pepper, diced
1 cup frozen corn, thawed
1 cup canned black beans, drained and rinsed
1 1/2 cups red enchilada sauce
1/2 cup of green salsa
1/2 tsp. chili powder
1/4 tsp. cumin
Pinch of Salt and Pepper
2 cups shredded Mexican blend cheese

Cook rice according to package directions.

In a large skillet, heat the olive oil until shimmering. Add the garlic, onion, and pepper and cook until onion is soft and translucent  – about five minutes.

Add in rice, corn, black beans, enchilada sauce, green salsa, and spices. Mix until well combined and cook for an additional five minutes, until everything is heated through.

Sprinkle the cheese over the top and cover. Cook until cheese is melted and serve immediately.

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