Enchilada Rice

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 Rice

HeatOvenTo350 Published 07/02/2013
Enchilada Rice


  • 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


  1. Cook rice according to package directions.
  2. While rice is cooking, brown beef in a large skillet with onions and bell pepper.
  3. While beef is browning, stir together sour cream, enchilada sauce, 1/2 cup shredded cheese, black olives and black beans.
  4. 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. 
  5. 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.
Yield: 4-6 servings
Prep Time: 5 min
Cook time: 20 min
Recipe Source: HeatOvenTo350

23 Click For Comments:

Hehe, I dunno...i kinda feel like southwestern food is 4th appropriate. It makes me think of hot weather for some reason. This sounds really good! My kitchen is all about one pot (i dont' count the rice cooker as a pot) meals , so I'm totally making this soon :) Happy 4th, Nicole!

That's true, it's southwestern so that works. I just always think of blueberries, strawberries and whipped cream with hot dogs. :)

I don't count my rice cooker either. :) I almost wrote that this is a one pot dish until I caught myself.

This sounds great! Definitely going to try this! My kids would love it too!

oh my gosh!! I'm making this-and soon!

This looks so great, I have got to try it!

I love one pot dinners like this. So easy, and in this case, SO tasty! I love enchiladas, this is a great gluten free option!

I love anything Mexican/southwestern, so I will definitely be trying this. I bet it would be good with chicken, too.

This rice is a perfectly acceptable way to celebrate the 4th!

I don't care what time of year it is, this looks delicious. I love dishes like this!

That looks great Nicole! I'm horrible with posting themed recipes. I mean, unless we start celebrating everything early, it just isn't going to happen. I don't have the time or means to celebrate everything twice!

I'm always looking for new rice recipes and this one looks fantastic. Great post!

I love this! It looks amazing and I LOVE that you can throw anything into it - even leftovers! My kind of meal! Brilliant! :)

I found this recipe on Pinterest and couldn't wait to try it. I made it last night and it was fantastic! It was nice to have all of those enchilada flavors that my family loves in one quick skillet meal. Thanks for sharing a true recipe keeper!

Thank you so much, Heather! Comments like this are my favorite to get. Thank you for taking the time to let me know how it worked for you.

I'm tweaking this into a burrito, can't wait to try it tonight!

Oh my goodness made this and it is what's for dinner today. I omitted the olives but added a can of chopped green chilies. definitely a keeper.

I'm so glad you liked it! Thank you for stopping by to let me know.

I made this tonight and it's a hit! I omitted the olives and added a can of corn. Yummy! I bet it's better the next day!

We made this tonight and it was delicious! I added a can of Mexicorn because I couldn't find the black beans and then found & added those too. Very tasty, will be sharing leftovers at the office tomorrow. Thanks for sharing.

Looks awesome. I dont like black beans but I'm sure pintos would go well, too.

I really thought this is a great side for a party. We love enchiladas in our house. So I featured it on my Friday Five - Mexican addition over @Feed Your Soul Too - http://www.feedyoursoul2.com/2014/06/friday-five-mexican-addition-3.html

I've made this time and time again! So great and easy to switch out ingredients with what I have on hand. I love it with ground pork and green enchilada sauce and to eat with tortilla chips. Thank you for making this, it is a wonderful quick weeknight dinner!

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