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One-pot Enchilada Rice

by Merle O'Neal • featured in One-Pot Vegetarian Meals

Ingredients

for 4 servings

  • 1 tablespoon
    oil
  • 1 tablespoon
    minced garlic, minced
  • ½ cup
    red onion, chopped (75 g)
  • 1 cup
    bell pepper, chopped (100 g)
  • 1 cup
    tomato, chopped (200 g)
  • 3 cups
    water (720 mL)
  • 1 ½ cups
    rice (345 g)
  • 1 cup
    black beans (170 g)
  • 1 tablespoon
    fresh cilantro, chopped
  • 1 cup
    tomato sauce (260 g)
  • 1 teaspoon
    chili powder
  • 1 teaspoon
    cumin
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • ½ cup
    shredded cheese, optional (50 g)
  • ½ avocado, cubed, for garnish

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Preparation

  1. Preheat oven to 400ºF (200ºC).
  2. Put oil in a cast-iron skillet over medium heat. Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.
  3. Add pepper and sauté 2-3 minutes or until peppers have softened.
  4. Add tomatoes and sauté 1 minute.
  5. Remove sauteed vegetables and set aside.
  6. Pour water into the skillet and wait for it to come to a boil.
  7. Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.
  8. Make a circle in the center of the rice and add your sautéed vegetables and black beans to the skillet and mix.
  9. Add cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir.
  10. Add cheese on top (optional).
  11. Bake in a preheated oven for 20-25 minutes.
  12. Allow to cool for 5 minutes.
  13. Garnish with cilantro and avocado (optional).
  14. Enjoy!
 

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