Enchilada Rice & Black Beans (In A Skillet)
Created by 59chevymom on January 29, 2016
- Servings: 6
- Prep Time: 15m
- Cook Time: 20m
- Recipe #22699
Ingredients
- 1 cup dry rice
- 1 pound lean ground beef
- 4 garlic cloves, minced
- 1 yellow onion, diced
- 1 bell pepper, diced
- 1 jalapeno pepper (minced, seeded)
- 1 cup whole kernel corn
- 1 cup black beans (or a little more)
- 1 cup green enchilada sauce (Old El Paso)
- 1 teaspoon chili powder (to taste)
- 1/2 teaspoon cumin
- 1/4 to 1/2 teaspoon dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 cups shredded cheese (Mexican blend cheese)
- 2 tablespoons chopped fresh cilantro leaves
How to Make
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Step 1: Cook the rice, then set aside.
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Step 2: In a large skillet over medium high heat. brown the beef. Add garlic, onion, bell pepper and jalapeno pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
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Step 3: Stir in cooked rice, corn, black beans, enchilada sauces, chili powder, cumin and oregano until well combined and heated through, about 2-3 minutes; season with salt and pepper, to taste.
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Step 4: Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
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Step 5: Serve immediately, garnished with cilantro.
Nutritional Facts
- Serving Size: 1 (303.1 g)
- Calories 507
- Total Fat - 19.9 g
- Saturated Fat - 8.1 g
- Cholesterol - 83.1 mg
- Sodium - 900.7 mg
- Total Carbohydrate - 44.5 g
- Dietary Fiber - 8.2 g
- Sugars - 5.1 g
- Protein - 38.1 g
- Calcium - 334.2 mg
- Iron - 5.1 mg
- Vitamin C - 18.1 mg
- Thiamin - 0.5 mg