Do enchiladas contain rice?

In Nicaragua, enchiladas are different from the other ones in Central America and resemble those in Mexico; they are corn tortillas filled with a mixture of ground beef and rice with chili , they are then folded and covered in egg batter and deep fried.

What is enchilada filling made of?

It's a mix of meat or beans, fresh vegetables, loads of cheese, an array of sauces, and tortillas large enough to roll and fill . Toppings like guacamole, sour cream, and coriander amplify the enjoyment. If you're going to be an enchilada chef, your first ingredient would be soft tortillas.

What are Mexican rice made of?

If you're a fan of homemade Mexican food, a good Mexican rice recipe is a must. Often referred to as Spanish rice or “arroz rojo,” this classic dish features long-grain rice simmered in a tomato-infused broth, seasoned with onions, garlic, cumin, and chili powder — lending it that iconic reddish-orange color.

Are enchiladas healthy or unhealthy?

Although there is some contention, some due to the cheese and meats in enchiladas, they are high in saturated fats . Nutrition experts like the Academy of Nutrition and Dietetics, still recommend keeping your saturated fat intake to a minimum for optimal health.

What is vegan enchiladas made of?

The filling here is a hearty mixture of mushrooms, peppers, and black beans . I roll it up in corn tortillas and then smother them with red enchilada sauce and homemade vegan nacho cheese. Before serving, I sprinkle garnishes like jalapeños, radishes, and avocado on top.

What is the secret to good enchiladas?

Fry each of your tortillas in hot oil before adding in your enchilada filling . This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

Which cheese is best for enchiladas?

Pepper jack is great too. Queso fresco is soft, not greasy when it melts, cotija adds a dry saltiness to green enchiladas, combine with Jack which is like asadero, mozzarella, or queso quesadilla. If you don't have options, buy a blend and add pepper jack. Use a fresh cheese, like panela or canasta .

Does Mexican food include rice?

Mexican rice is almost always eaten as a complement to other dishes such as mole, refried beans, rotisserie chicken, carne asada, picadillo, tacos, fried fish, fried chicken, chiles rellenos, or vegetable soup. Mexican-style rice is especially popular in central and northern Mexico and the southwestern United States.

Is rice common in Mexican food?

Traditional Mexican food is so versatile that one ingredient can be transformed and incorporated into every meal. When we think of Mexican cuisine here in California, we can assume that we will be served traditional red rice with our meal. Rice is a cultural staple in the Latino community.

Does traditional Mexican food have rice?

Mexican Rice, or arroz rojo, is a staple in Mexican cuisine ! It is a red rice that is cooked in chicken stock and tomato juice, which gives it that beautiful red color. I learned how to make this recipe from my Abuela, who learned it from her mother.

Do Mexican burritos have rice?

Authentic Mexican burritos consist of two thin flour tortillas filled with a variety of ingredients. Although the ingredients can be as creative and unique as one's imagination, a traditional burrito is filled with meat, vegetables, and beans. However, rice and guacamole are two very common additions .

Enchilada Rice (Quick + Easy Recipe) - The Simple Veganista (2024)

Home » Course » Entree » Enchilada Rice (Instant Pot + Stovetop)

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Enchilada Rice is a quick and easy recipe featuring colorful veggies, black beans, rice, enchilada sauce, and Mexican spices for a delicious vegan lunch, dinner, or make-ahead meal! Includes Instant Pot and stovetop methods.

Enchilada Rice (Quick + Easy Recipe) - The Simple Veganista (1)

With the 20 lb. bag of white rice I have on hand, due to the quarantine, I’m trying to find ways to put it to good use.

And what better way then to also use this Tomatillo Salsa Verde, making a soon to be new family favorite meal – Enchilada Rice!

It’s filling, super easy to make and surprisingly delicious! Plus, it makes enough for leftovers which are even better.

What else I love about this recipe is you can make an enchilada rice bowl with tortilla chips and avocado, or use it as a filling for burritos, tacos, and more!

So without further ado, let’s get to it!

Enchilada Rice (Quick + Easy Recipe) - The Simple Veganista (2)

Table of Contents show

Ingredient Notes

Here’s what goes into making the best enchilada rice! Plus, we have included variations and substitution ideas making this is recipe a keeper for ease and taste.

Rice – We used long grain rice here, but you can use brown rice or quinoa. See the notes in the recipe card for more details.
Black beans – Canned or fresh cooked beans can be used. For variation, sub with red kidney beans, or even pinto beans.
Corn – Fresh off the cob, canned or frozen corn can all be used.
Bell pepper – I used a green bell pepper, but any color will do.
Onion – Use any color onion.
Garlic – If you don’t have fresh garlic on hand, you can substitute with 1 – 2 tsp garlic powder.
Tomatoes – We used our favorite fire roasted diced tomatoes. No need to drain the juices, just dump the whole can!
Enchilada sauce – Use your favorite type, red or green enchilada sauce, or use my favorite Tomatillo Salsa Verdefor this recipe.
Spices – We like to use a mix of cumin, chili powder (or smoked paprika), and dried oregano. For a deeper flavor and heat, try adding a 1/2 teaspoon of chipotle powder.
Optional toppings – Give your serving a topping of fresh chopped cilantro, shredded vegan cheese, sliced avocado, and tortilla chips. Use them all at once, or mix and match to your hearts desire. :)

Enchilada Rice (Quick + Easy Recipe) - The Simple Veganista (3)

How To Make Instant Pot Enchilada Rice

Here is a quick look at the process of making enchilada rice using an Instant Pot (affiliate link). You can find the stovetop method in the printable recipe card below.

Prep. Gather the ingredients, get them all chopped and ready to go.
Saute. Press the saute buton, add the onion, bell pepper, and garlic, and saute for 5 minutes.
Cook. Add the rice, water, spices, tomatoes, corn, black beans, and finish with the enchilada sauce, and stir. Attach lid and set the valve to SEALING. Press the RICE button, make sure it’s set on LOW pressure, and set time for 12 minutes. Quick release pressure when done.
Let cool and thicken. Once you remove the lid, it will seem there is lots of liquid, but once stirred and left for a few minutes, it will thicken up perfectly. Add optional vegan cheese and chopped cilantro, season to taste.

And now you’re ready to enjoy!

Top Tips

Add more texture and protein. Adding an 8 oz block of crumbled tempeh along with the beans is a great way to change it up.
Add more spices. As is, the spice level is pretty kid-friendly, but feel free to add more to taste.
Use brown rice or quinoa! This recipe can easily be changed up using brown rice or quinoa. The adjustments are listed in the notes of the recipe card below.
Speed up the recipe. Make this recipe move along quicker by skipping the saute in both cooking methods. It’ll still be delicious!
Cooking methods. If using an Instant Pot, it can cook all in one pot. The stovetop method requires cooking the rice separately and then combining it .Just be sure to omit the extra liquids (vegetable broth) since it isn’t needed when using precooked rice.

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How To Store

Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
Freezer: Enchilada rice is freezer friendly and can be frozen for up to 2 – 3 months. To freeze, let cool completely and store in freezer-safe containers, leaving about 1/2 inch headspace for expansion. You can also freeze larger portions in large ziplock bags, removing as much air as possible before zip locking. Let thaw before reheating.
Reheat: Warm on the stovetop over low heat until warmed through, stirring frequently. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.

Serving Suggestions

This savory rice dish can be served in variety of ways. There’s probably more ways to use this enchilada rice, but here are a few ideas that come to mind first:

Meal bowl: I love this as a meal bowl with avocado, vegan cheese, and tortilla chips for scooping. It’s also great with shredded lettuce, adding a healthy dose of roughage to your bowl.
Burritos + tacos: Try it as a filling for burritos and tacos, along with shredded lettuce, vegan cheese, vegan sour cream, and pico de gallo.

However you serve your enchilada rice, enjoy!

Enchilada Rice (Quick + Easy Recipe) - The Simple Veganista (5)

More Easy Tex-Mex Recipes!

Enchiladas Verde
Quick + Easy Black Bean Tacos
Vegan Burritos
Vegan Pozole (Posole Verde)
See all vegan Tex-Mex recipes on TSV!

Let me know if you try this enchilada rice recipe or have a question!Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Enchilada Rice (Instant Pot + Stovetop)

Print Recipe

Ingredients

Units Scale

1 tablespoon olive oil or 1/4 cup water
1 medium onion (any color), diced
3 – 4 cloves garlic, minced
1 large green bell pepper, diced
1 1/2 cups long-grain white rice (see notes for brown rice)
2 cups low-sodium vegetable broth or water (omit for stovetop method)
1 can (14oz) black beans, drained and rinsed
1 can (14oz) corn, drained
1 can (14oz) fire roasted diced tomatoes, with juices
1 teaspoon cumin
1 teaspoon chili powder or smoked paprika
1/2 teaspoon dried oregano
1 1/2 cups enchilada sauce (green, red, salsa verde or combo)
salt, to taste

To serve, optional

sliced or diced avocado
fresh chopped cilantro
shredded vegan cheese
tortilla chips
Pico de Gallo

Cook ModePrevent your screen from going dark

Instructions

Instant Pot (6 or 8 quart):

Saute: Add the oil/water, onion, bell pepper, and garlic to the insert of the Instant Pot, press the SAUTE button, and set the time for 5 minutes, stir frequently.
Cook: Add the rice, broth or water, spices, tomatoes, corn, black beans, and finish with the enchilada sauce. Give a quick stir. Attach lid and turn to close, set valve to SEALING. Press the RICE button and set to LOW pressure for 12 minutes. Release pressure when done (to help keep the steam from getting all over, place a thin, single-layer kitchen towel over the valve to catch the steam).
Let cool to thicken: Remove lid and give a good stir. It will seem liquidy but will thicken after a few minutes. Add the cilantro and season to taste.

Stovetop

Rice: Cook 1 1/2 cups of rice according to package directions. Set aside. (Remember to omit the 2 cups of vegetable broth called for in the ingredients since the rice is cooked separately and will not be needed)
Saute: Heat oil/water in a medium-sized pot, add the onion, bell pepper, and garlic, saute for 5 minutes.
Cook: Add the cooked rice, corn, tomatoes, black beans, broth or water, spices, and enchilada sauce, cook over medium-low heat for 10 minutes, or until heated through.
Let cool to thicken: Remove from heat, let rest to thicken up, about 5 – 10 minutes. Add the cilantro and season to taste.

Serve in individual bowls with any of the optional garnishes. Also, use it as a burrito or taco filling with shredded lettuce!

Serves 6

Store: Leftovers can be kept in the refrigerator for up to 5 days in a covered container. For longer storage, store in the freezer for up to 2 – 3 months using a freezer-safe container.

Notes

Brown Rice with Instant Pot: If using 1 1/2 cups brown rice, add 2 1/4 cups of water. Cook on HIGH pressure for 20 minutes.

Quinoa with Instant Pot: If using 1 1/2 cups of quinoa, add 2 1/4 cups of water. Cook on HIGH pressure for 3 minutes.

Add more texture and more protein. Adding an 8 oz block of crumbled tempeh along with the beans is a great way to change it up.

Add more spices. As is, the spice level is pretty kid-friendly, but feel free to add more.

Speed up the recipe. Make this recipe move along quicker by skipping the saute in both cooking methods. It’ll still be delicious!

Recommended Equipment: This is the Instant Pot (affiliate link) I used for the recipe.

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