Cheesy Enchilada Rice Skillet
Salad with Avocado and Pepitas
Ingredients
- ¼ cup chopped onion
- 1 Tbsp olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup 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 cup 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
- ½ (10-oz) pkg chopped romaine lettuce
- 1 avocado, cubed
- ¼ cup thinly sliced red onion
- 2 Tbsp roasted, salted pepitas (pumpkin seeds)
- 3 Tbsp Ranch dressing
Side Dish Instructions
- Combine romaine, avocado, onion, and pepitas in a bowl. Drizzle with dressing; toss.
Budget Friendly Meal Plan
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