s CHICKEN ENCHILADA RICE SKILLET ****
s 
|
s CHICKEN ENCHILADA RICE SKILLET ****
s |
|
Ingredients
|
|
||||
|
Instructions *** 6-20-16 joellyn made this for meatless monday, very good, esp with a little franks sprinkled on top!!! *** Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Yield 4 servings Cheesy Enchilada Rice Skillet The easiest enchilada you will ever make. No rolling, no folding. Just throw everything into a skillet and you’re set! Ingredients 1 cup uncooked rice 1 tablespoon olive oil 2 cloves garlic, minced 1 small onion, diced 1 bell pepper, diced 1 cup canned corn kernels, drained 1 cup canned black beans, drained and rinsed 3/4 cup Old El Paso™ mild enchilada sauce 1/2 cup Old El Paso™ mild green enchilada sauce 1/2 teaspoon chili powder 1/4 teaspoon cumin 1/4 teaspoon oregano Kosher salt and freshly ground black pepper, to taste 1 cup shredded Mexican blend cheese 2 tablespoons chopped fresh cilantro leaves Pure Protein® In A World Full of Derailers, Pure Protein Keeps You On Track. See PureProtein.com Instructions In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in 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. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes. Serve immediately, garnished with cilantro. Notes Adapted from Domestic Superhero This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||