This enchilada rice is the perfect addition to pretty much any meal, but especially to your Cinco de Mayo menu.
It’s full of some of my most favorite flavors plus has beans and corn to give it some texture.
It’s an easy crock pot recipe in which you throw it all in. Love that!
It gets topped with avocado, cheese, and cilantro. Any recipe that involves that is an automatic favorite.
But the best part of this recipe is that it works with both quinoa and rice. As a matter of fact, one time I didn’t have enough of either and put half a cup of each and had to hope for the best. It turned out so well! As a matter of fact, that’s what I did when I took pictures.
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained and rinsed
- 1 (15 oz) can red enchilada sauce
- 1 (15 oz) can green enchilada sauce
- 1 (15 oz) can diced fire roasted tomatoes
- 1 (4 oz) can green chiles
- 1 cup un-cooked long grain rice or un-cooked quinoa*
- 1/2 cup water
- 4 ounces cream cheese, cubed
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- for topping (optional): Mexican style cheese, chopped cilantro, diced avocado, diced tomato, sour cream
- Combine beans, corn, red enchilada sauce, diced tomatoes, green chiles, rice or quinoa, water, cream cheese and salt and pepper to slow cooker and stir together.
- Pour green enchilada sauce on top.
- Cover and cook 3-4 hours on high or 4-6 hours on low.
- Uncover and serve topped with cheese, avocados, cilantro, tomatoes, and or sour cream.
*I have used both rice and quinoa in this recipe with success. When I took the pictures I actually only had a 1/2 cup of each, and it still turned out wonderfully. Every crock pot is different, so although you don't want to stir too much you should check to see if the liquid is absorbed and the quinoa or rice is cooked through. My larger crock pot usually cooks it in about 3 hours on high.
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