My crafting and family life journal

Enchilada Rice Bowl

June is turning out to be a very busy and wet month. Between rain storms (needed April showers turned up two months late) we have spent a large number of daylight hours splitting and stacking wood for next winter, caring for the vegetable gardens and  our animals. The time spent outside has been wonderful, but has left little time for meal preparation.

One of my favorite go to meals during busy periods like this is an enchilada rice bowl. The yummy, filling meal can be prepared in about 10 – 15 minutes if the rice and enchilada sauce are prepared the night before. After a long day of physical labor it is so nice to sit down to a warm tasty meal. I hope you enjoy the recipe…


  • 1 cup uncooked rice
  • 1 1/2 cups water
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 cup frozen or fresh corn kernels
  • 1 – 15 ounce can black beans, drained and rinsed
  • 1 1/2 cups red enchilada sauce (see recipe below)
  • 1/2 tsp oregano
  • sea salt and freshly ground black pepper to taste
  • 1 cup shredded cheese
  • 2 Tbsp fresh cilantro leaves, chopped


  1. In large saucepan cook rice in 1 1/2 cups of water. (Rice can be cooked the night before and refrigerated.)
  2. Prepare the enchilada sauce according to the recipe listed below. I have a tendency to make a double batch and freeze the sauce in portion sizes that can be defrosted the morning before the dish will be prepared.
  3. Heat olive oil in a large skillet over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions are translucent.
  4. Stir in rice, corn, black beans, enchilada sauce and oregano until well combined ans heated through, about 2-3 minutes.
  5. Season with salt and pepper to taste.
  6. Remove from heat and top with cheese. Cover until cheese has melted.
  7. Garnish with cilantro and serve immediately.

 Red Enchilada Sauce


  • 4 Tbsp vegetable or canola oil
  • 4 Tbsp flour
  • 8 Tbsp chili powder
  • 2 tsp garlic powder
  • 1 tsp sea salt
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 4 cups vegetable stock


  1. Heat oil in a small sauce pan over medium high heat.
  2. Add flour and stir together over heat for a minute or two.
  3. Stir in all of the dry seasonings.
  4. Gradually add the stock, whisking constantly to remove lumps.
  5. Reduce heat and simmer 10-15 minutes until thick.
  6. Use immediately, refrigerate in sealed container for up to two weeks, or freeze until needed.

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