With the whole world on edge with the spread of COVID 19, we are into the third week of stay at home. It feels like I am running between the kitchen and my computer most of the day. I go out for groceries once in 10 days. I have to stretch out my produce as long as I can. I have been trying out new recipes. My son who is home from school (closed for the rest of the semester) wanted to make something new for dinner tonight. He loves Mexican food and offered to make Enchilada Rice using a recipe that he found online. It is a one pot dish made in cast iron pan. It turned out to be a great hit.
Ingredients:
1 tablespoon olive oil
1 tablespoon minced garlic
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped tomato
1 1/2 cup rice, rinsed and soaked in water
4 cups water
1 cup black beans, rinsed and drained
1 cup tomato sauce
1 tablespoon chopped cilantro
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon salt
3/4 cup Mexican cheese
sour cream to serve
Method:
1. Preheat oven to 400 deg.F.
2. Heat oil in a large cast iron skillet on medium heat. Cook garlic till brown.
2. Add onion, saute till translucent. Add pepper and cook for 5 minutes. Stir in tomato and cook for 5 minutes. Remove from skillet and set aside.
3. Place the skillet back on the stove to medium heat. Bring 4 cups of water to boil. Drain water from rice and add to the skillet. Stir for a couple minutes. Cover and cook until rice is cooked, stirring occasionally.
4. When the rice is done, make a well in the center, add cooked vegetables.
5. Top it with black beans.
6. Stir well. Add cilantro. Pour tomato sauce over rice. Mix everything together.
7. Spread cheese evenly. Drizzle taco sauce over cheese.
8. Place skillet in the oven. Bake for 20 minutes.
9. Remove from oven. Serve hot with sour cream and avocado.
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