Enchilada Rice Skillet

This recipe can be modified by whatever veggies or left overs you have available, so feel free to experiment!

2 C cooked rice
2 Tbl oil
½ onion, diced
1 bell pepper, diced
1 C corn
1 C black beans
1 can enchilada sauce (we are using mild green)
1 Tbl garlic granules
½ tsp chili powder
½ tsp cumin
¼ tsp Mexican oregano
1 C shredded cheese
Chopped fresh cilantro to taste


  1. Cook rice according to directions.
  2. Heat oil in a large skillet and add your garlic, onion, and bell pepper.
  3. Cook stirring, frequently, until onions have become translucent, about 2-3 minutes.
  4. Stir in rice, corn, black beans, enchilada sauce, 1 tbsp. cilantro, chili powder, cumin, and Mexican oregano until well combined and heated throughout.
  5. Add salt and pepper as needed.
  6. Top with shredded cheese, cover until cheese has melted or pop it under the broiler.
  7. Garnish with the other 1 tbsp. of cilantro!