Cheesy Enchilada Rice Skillet
Mixed Greens Salad with Avocado and Pepitas
Ingredients
- ½ cup chopped onion
- 2 Tbsp olive oil
- 2 cups long-grain white rice
- 1 (32-oz) carton chicken broth
- 2 (15-oz) cans black beans, drained and rinsed
- 1 (12-oz) pkg frozen corn kernels, thawed
- 1 (10-oz) can diced tomatoes and green chiles, drained
- 1 (10-oz) can red enchilada sauce
- 2 tsp ground cumin
- 1 (8-oz) pkg shredded Cheddar cheese
Instructions
- Cook onion in hot oil in a large skillet over medium heat until tender. Add rice, and cook, stirring, 2 minutes. Add broth, beans, corn, diced tomatoes and green chiles, enchilada sauce, and cumin; bring to a boil, cover, reduce heat, and simmer 20 minutes, stirring occasionally, until rice is tender.
- Sprinkle with cheese; cover and let stand until cheese is melted.
Side Dish Ingredients
- 1 (18-oz) pkg premium romaine salad
- 1 avocado, cubed
- ½ cup thinly sliced red onion
- ½ cup roasted, salted pepitas (pumpkin seeds)
- ⅓ cup Ranch dressing
Side Dish Instructions
- Combine greens, avocado, onion, and pepitas in a bowl. Drizzle with dressing; toss.
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