All-in-one enchilada-style rice
Check out this quick and easy all-in-one enchilada style rice!
Preparation
30 minutes
Cooking
30 minutes
Yield
4 portions
Key ingredient(s) in this recipe
Good to know
The recipe calls for pre-cooked black beans. No dried beans on hand or no time to cook them? You can find canned beans, just be sure to rinse them well before using!
No-waste tip: a small 398 ml can makes 1 ½ cups of drained beans, feel free to add the whole can!
No fresh tomatoes? Use about 1 cup of drained diced tomatoes from a can. Use the drained juice as needed during cooking or in another recipe such as a soup.
Fresh garlic can be replaced with 2.5 ml (½ tsp) of garlic powder.
Rice can be replaced with 1 cup of quinoa or another grain (adjusting the water and cooking time, as needed).
If you want, you can add ½ a diced avocado or cilantro to garnish, as a final touch. Note that fair trade avocados are sometimes available!
Adding tomato paste enhances the taste of the dish at little cost (but it remains optional!). As you may have guessed, we are talking about umami flavor here!
Source : Amélie Parenteau, Équiterre nutritionist
- 15 ml (1 tbsp) canola oil
- 15 ml (1 tbsp) minced garlic
- 1 medium yellow onion, chopped
- 2 coloured bell peppers, chopped
- 1 large tomato, chopped
- 500 ml (2 cups) water
- 200 g (1 cup) long grain rice
- 170 g (1 cup) cooked black beans, drained
- 15 ml (1 tbsp) chopped fresh cilantro
- 175 ml (¾ cup) tomato puree (optional: add 30 ml tomato paste)
- ½ cup fresh or frozen corn
- 2.5 ml (½ tsp) chili powder
- 2.5 ml (½ tsp) cumin
- Salt and pepper to taste
- 50 g (½ cup) grated cheese (optional)
- 1Preheat the oven to 400ºF (200ºC).
- 2Heat oil in an ovenproof skillet over medium heat.
Add garlic and onion and stir until garlic is lightly browned and onion is softened. - 3Add peppers and sauté for 2-3 minutes, until softened.
- 4Add tomatoes and sauté for 1 minute.
Remove sautéed vegetables from the pan, and set aside. - 5In the same pan, pour water and bring to a boil.
- 6Add rice (or quinoa or other grain) and stir for 12 to 15 minutes, until rice is more puffy but still slightly tender.
- 7Stir in the sautéed vegetables and black beans.
- 8Add the cilantro, tomato purée (and paste, if used), corn, chili powder, cumin, salt and pepper. Stir to combine.
- 9Sprinkle cheese on top, to taste.
- 10Bake for 20 - 25 minutes (covered for the first 15 minutes), until the rice is tender and the cheese is melted and bubbly.
- 11Cool for 5 minutes.
