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Enchilada Rice

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“I whipped up this recipe with some leftovers and some ingredients I had on hand. This recipe is nice because it's simple and can be modified very easily with whatever ingredients you and your family prefer. I intended for this to be a side dish, but adding cooked chicken or pork would easily make this a meal.”
5-6 1 cup servings

Ingredients Nutrition

  • 1 cup rice
  • 1 (15 ounce) can black beans
  • 1 (10 ounce) can enchilada sauce (Red)
  • 14 cup diced jalapeno (this really kicks up the heat, omit for a milder version)
  • 1 12 cups shredded cheddar cheese
  • sour cream (optional)


  1. Preheat oven to 375 degrees.
  2. Cook rice according to the directions on the package (depending on the kind of rice this makes between 2 to 3 cups of rice).
  3. Let the rice cool for 5 to 10 minutes.
  4. Combine all the ingredients into a greased baking dish, mix until well blended.
  5. Cover with foil and bake for 20-25 minutes.
  6. Top with sour cream and cheese if desired.

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