Tuesday, May 5, 2015
Enchilada Rice Pot
This seems like it won't be much--it's rice, beans, some sauce, some cheese. I mean, really, every time I assemble it I think, "How is this going to taste good? Won't it just be boring?" No. It's actually kind of fabulous. It's got all the flavors and goodness of enchiladas, but the total hands-on time to prepare it is five minutes. And the total cook time is just about 20 minutes. Who knew that riffing on the rice and beans, beans and rice theme could be so luxurious. And so simple. And adaptable. And leftover-friendly. And cheap, of course. (Also, gluten-free and vegetarian if that's something you need.)
In my experimenting with this, I made it a few ways. My favorite was to make it as a one-pot meal--no need to cook the rice beforehand, just throw everything in. This is a dumb easy meal for under 30 minutes. It's filling and satisfying.
The other great way to make this is as a leftover meal with rice you've already got cooked. This makes for a 10-minute dinner. However, since your rice is already cooked it won't be able to absorb as much fluid as I've got listed below, so you'll want to scale back the enchilada sauce by half and maybe cut back on the tomato juices some as well. Also you'll be using twice as much rice since yours is already cooked. The instructions below are for the one-pot meal.
Could this be made with quinoa or barley or something? I bet it could. But I just stuck with reliable white rice. Also, I should note that usually black beans aren't my favorite ones, but they just kick it in this recipe. Try them.
Enchilada Rice Skillet
adapted from Damn Delicious
Prep time: 5 minutes
Cook time: 20 minutes
Cost: $4.50 (about $1.12/serving)
rice: .50, tomatoes: .60, beans: .60, enchilada sauce: 2.00, cheese: .80
1- 1 1/4 C rice, uncooked
1 can diced tomatoes, not drained
1 can black beans, drained and rinsed
2 cans enchilada sauce (red or green or a combination--I do a combination)
1-2 C grated Cheddar or Colby Jack cheese
Add-ons for fabulousness: These aren't necessary, but one or a combination of these make this meal just amazing.
squeeze of lime
Add rice to pot. Add all other ingredients, except cheese. [Note: To clarify--You are NOT adding any water to this--the liquid will come from the sauces.]
Cover and cook as you would an every day pot of rice (that means cover it, bring it to a boil, then reduce the heat significantly--to low--and let it cook for about 20 minutes or until all the liquid is absorbed). When it's just about done, have a taste. If your rice is just about done, you're good. If it's still a little tough in the center or too chewy, add a bit of water and let it cook a few minutes longer.
When it's about 2 minutes from being done, add the cheese to the top, re-cover the pot, and let the cheese melt.
Serve. You can serve it plain or add any of the add-ons for fabulousness that you choose.