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One-Pot Enchilada Rice

This flavorful rice dish is loaded with all the delicious flavors of enchiladas. Made in one pot, this recipe is easy to prepare and perfect for a quick and satisfying meal.

Tasty Team
96% would make again
One-Pot Enchilada Rice


for 4 servings

  • 1 tablespoon oil
  • 1 tablespoon minced garlic
  • ½ cup chopped red onion (75 g)
  • 1 cup chopped bell peppers (100 g)
  • 1 cup chopped tomatoes (200 g)
  • 3 cups water (720 mL)
  • 1 ½ cups rice (300 g)
  • 1 cup canned black beans (170 g), drained and rinsed
  • 1 tablespoon chopped fresh cilantro
  • 1 cup tomato sauce (260 g)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup shredded cheese (50 g), optional
  • ½ avocado, cubed, for garnish

Nutrition Info

  • Calories 283
  • Fat 11g
  • Carbs 36g
  • Fiber 7g
  • Sugar 7g
  • Protein 9g

Estimated values based on one serving size.


  1. Preheat the oven to 400ºF (200ºC).
  2. Heat the oil in a cast-iron skillet over medium heat. Add the garlic and onion to the skillet and stir until the garlic is slightly golden and the onion has softened.
  3. Add the bell pepper and sauté for 2-3 minutes, or until softened.
  4. Add the tomatoes and sauté for 1 minute. Remove the sautéed vegetables from the pan and set aside.
  5. Pour the water into the skillet and bring to a boil.
  6. Add the rice and stir for 12-15 minutes, until the rice is fluffier but just slightly tender.
  7. Stir in the sautéed vegetables and black beans.
  8. Add the cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir to combine. Sprinkle the cheese on top, if using.
  9. Bake for 20-25 minutes, until the rice is tender and the cheese is melted and bubbling.
  10. Allow to cool for 5 minutes.
  11. Garnish with cilantro and avocado (optional).
  12. Enjoy!
  13. Love this recipe? Download the Tasty app to save it and discover others like it.
One-Pot Enchilada Rice