No, don't check your calendar.
I know it is two days until the 4th of July. I know this recipe isn't red, white and blue. It isn't grilled. It doesn't have barbecue sauce. It isn't a potluck salad for a picnic or day at the lake. But it's enchilada rice, and I think that has no season. Do you want to tell me when you'd turn down some cheesy rice?
This recipe was born out of necessity one day when I realized it was dinner time and somehow half the ingredients for enchiladas had been left off my grocery list earlier that week. I don't know how that happens sometimes, but it's usually when we have quesadillas for dinner. Given that quesadillas had already been our dinner for the past two nights (it was one of those weeks), this recipe is what I threw together. It has evolved a little since then to become a favorite because it's so easy, so fast and so tasty. It also doesn't heat up the house, which is a necessity for me right now because it has been over 100 degrees here all week. (This Vermonter/Minnesotan is slowly melting, I tell you.) It is very adaptable, and I love that it can use up leftovers from taco night/nacho night/anything Mexican night. We usually have ground beef in the freezer from when the grass-fed stuff at our local market goes on sale, but you could substitute cooked chicken as well if you'd like. You could even add more beans and make it vegetarian if you wanted. Totally adaptable. Make up a batch and enjoy it on the 4th of July if you want. I won't tell a soul.
Enchilada RicePublished 07/02/2013
- 1 cup uncooked rice
- 1 pound lean ground beef or ground turkey
- 1 medium onion, chopped
- 1 red bell peppers, chopped
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 cup light sour cream
- 2 cups green enchilada sauce (about 1 1/2 cans)
- 1 cup shredded cheddar cheese, divided
- 1 can sliced black olives
- 1 cup canned black beans, rinsed
- 1/2 cup sliced green onions
- Cook rice according to package directions.
- While rice is cooking, brown beef in a large skillet with onions and bell pepper.
- While beef is browning, stir together sour cream, enchilada sauce, 1/2 cup shredded cheese, black olives and black beans.
- When beef is completely browned, drain the fat and add chili powder and cumin and stir and heat one minute. Stir in enchilada sauce mixture and cooked rice and stir and cook until warmed through. Season to taste with salt.
- Top mixture with remaining 1/2 cup cheddar. Cover skillet and heat until cheese has melted, about 1 minute. Top with green onions and serve.
Prep Time: 5 min
Cook time: 20 min