Enchilada Rice Recipes

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef. Stir in 3/4 cup water; cover and simmer for 15 minutes. , Meanwhile, in a large saucepan, saute rice mix in butter over medium heat until golden brown. Add the tomatoes, contents of rice seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in beef mixture. , Spread over tortillas to within 1/2 in. of edge. Sprinkle with 1 cup cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine tomato sauce and reserved taco seasoning; pour over the enchiladas. Sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes or until heated through. Serve with toppings of your choice.

Steps:

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

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
• Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
• Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

Steps:

• Preheat oven to 375 degrees.
• Cook rice according to the directions on the package (depending on the kind of rice this makes between 2 to 3 cups of rice).
• Let the rice cool for 5 to 10 minutes.
• Combine all the ingredients into a greased baking dish, mix until well blended.
• Cover with foil and bake for 20-25 minutes.
• Top with sour cream and cheese if desired.

Steps:

• Brown ground turkey; mix all ingredients and bake 45 minutes at 350.

Steps:

• Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer., Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.