Rating: 4.07 stars
42 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2

This is a very quick and easy recipe that my family loves!

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

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  • Meanwhile, heat oil in a large skillet over medium heat. Saute peppers and onions until tender. Stir in beans and enchilada sauce; simmer 15 minutes. Serve over cooked rice.

Nutrition Facts

350 calories; protein 5.1g; carbohydrates 46.4g; fat 16.1g; cholesterol 25.5mg; sodium 13mg. Full Nutrition
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Reviews (43)

Most helpful positive review

Rating: 5 stars
10/29/2003
Loved it! I used fresh peppers & onions vs. frozen and added chopped fresh cilantro as well. I also used "Red Enchilada Sauce" (from this site). Tasty wrapped with a warm tortilla, or plain with cheese on top. A keeper, thanks Jaime!! Read More
(19)

Most helpful critical review

Rating: 3 stars
03/17/2009
I liked the recipe but it seemed to be missing something for me. I added a can of corn and a can of diced tomatoes with it. Read More
(11)
42 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
10/29/2003
Loved it! I used fresh peppers & onions vs. frozen and added chopped fresh cilantro as well. I also used "Red Enchilada Sauce" (from this site). Tasty wrapped with a warm tortilla, or plain with cheese on top. A keeper, thanks Jaime!! Read More
(19)
Rating: 5 stars
07/14/2003
Is it possible to use fresh instead of frozen green bell peppers and onions? YES! Read More
(16)
Rating: 5 stars
10/30/2005
delicious and so easy to make. I don't like peppers or onions so instead I added some canned corn. It was very flavorful- I think the kind of enchilada sauce used might make the difference. I used old el paso "hot" enchilada sauce. I still cant believe how easy it was. Read More
(16)
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Rating: 3 stars
03/17/2009
I liked the recipe but it seemed to be missing something for me. I added a can of corn and a can of diced tomatoes with it. Read More
(11)
Rating: 3 stars
08/21/2003
Hmmmm...I really wanted to rate this higher but the recipe made as written in my opinion just did not have enough flavor. I used fresh veggies and sauteed them in olive oil. I had to add quite a bit of salt to acheive the flavor I like and I served this in a warmed tortilla with shredded cheese like the previous reviewer suggested. I used store bought enchilada sauce which I really like but I'm wondering if I should have gone with homemade. I doubt it would have made that much of a difference. As far as being quick and inexpensive it's deserving of all 5 stars but the taste lacked something to be desired. I served this with picante sauce on the side. Maybe adding some more spices to the vegetables while their cooking would help. Glad I gave it a shot. Read More
(9)
Rating: 3 stars
03/03/2010
Suggestions: Saute rice in oil add 1 package sazon and 2 tablespoon tomato (or the "red") sofrito 1 tablespoon fresh chopped cilantro 1 tsp chopped garlic stir around for a minute then add liquid (preferably chicken broth). Keep an eye on it and when it starts to thicken up add the "drained" and "rinsed" (very important) black beans. Read More
(8)
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Rating: 5 stars
09/18/2011
5 stars with the following changes: One pot meal. In a large skillet, heat 1 Tbsp olive oil w/ 1 Tbsp butter. Add 1 cup uncooked rice, 1/2 cup green peeper, 1/2 cup red onion, 1/2 of a jalapeno & 1 clove minced garlic. Saute for 2 min. Add 2 cups water, 1 tsp cumin and 1 tsp salt. Bring water to a boil, stir rice, reduce heat, cover and simmer for 10 minutes. Add 15 ounce can of black beans (drained and rinsed) and a 10 ounce can of green chili enchilada sauce. Let simmer 10 min. Serve with sour cream and mexican cheese blend. Read More
(8)
Rating: 5 stars
09/16/2003
Very easy and delicous recipe! I served it with the Cajun Spiced Chicken (also found on allrecipes.com)When I had put the sauce over the rice, I put cheddar chees on the top - very good! Read More
(7)
Rating: 3 stars
09/16/2009
This was easy to make and the boyfriend liked it enough to have a second helping, but I thought it was kind of gross...beans and (I used fresh) onions and peppers swimming in sauce. I used Las Palmas mild enchilada sauce, which I love for enchiladas, but it over powered the beans and made it way too runny. I'll stick to my usual: dried black beans cooked with green pepper, onion and ground oregano. Thanks for the idea though. Read More
(5)