Gluten-Free Enchilada Skillet Rice Recipe
Servings: 4 servings
Calories: 502kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion , diced
- 1 red bell pepper , seeded, deveined, and diced
- 1 poblano pepper , seeded, deveined, and diced
- 2 cloves garlic , minced
- 1-2 teaspoons chili powder , depending on how spicy you want it
- 1 teaspoon ground cumin
- 1 cup corn kernels
- 2 cups cooked rice
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can Hatch Red Enchilada Sauce
- Kosher or fine sea salt , to taste
- Black pepper , to taste
- 1½ cups shredded Mexican blend cheese
- ¼ cup cilantro leaves
Instructions
- Heat oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until soft, about 3 minutes. Add the garlic, chili powder, and cumin and cook for 1 minute, stirring. Add the corn, rice, beans, and enchilada sauce and cook, stirring occasionally, until everything is heated through, about 5 minutes. Season to taste with salt and pepper. Stir in the cheese, top with cilantro, and serve.
Nutrition
Calories: 502kcal | Carbohydrates: 72g | Protein: 26g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 1340mg | Potassium: 699mg | Fiber: 14g | Sugar: 12g | Vitamin A: 2254IU | Vitamin C: 68mg | Calcium: 547mg | Iron: 5mg