Pin This hearty one-pot creamy enchilada white beans and rice has been my weeknight dinner savior for years. The combination of tender rice, creamy beans, and zesty enchilada sauce creates a comforting meal that satisfies everyone at the table without hours of cooking or a sink full of dishes.
I first created this dish during a particularly hectic week when I needed something substantial but didn't have time for my usual cooking routine. It was such a hit that it's now in our regular rotation, especially during busy weeknights when we need something comforting but quick.
Ingredients
- Yellow onion: provides a sweet aromatic base that builds the foundation of flavor
- Garlic: adds essential pungent notes that enhance all the other ingredients
- Red bell pepper: brings sweetness color and vitamin C to the dish
- Jalapeño: optional but adds a pleasant warmth without overpowering heat
- Long grain white rice: absorbs all the delicious flavors while providing the perfect texture
- White beans: offer creamy texture and protein making this a satisfying vegetarian meal
- Diced tomatoes with green chilies: provide tangy acidity and subtle heat
- Green enchilada sauce: brings authentic Tex Mex flavor without requiring multiple spices
- Vegetable broth: infuses the rice with flavor as it cooks look for lowsodium varieties
- Frozen corn: adds sweet pops of texture and color no need to thaw first
- Sour cream: creates the luxurious creamy finish that makes this dish special
- Monterey Jack cheese: melts beautifully and has the perfect mild flavor that complements the spices
- Cumin chili powder and smoked paprika: create the authentic enchilada flavor profile
Instructions
- Sauté the Aromatics:
- Heat a splash of oil in your Dutch oven or large skillet over medium heat. Add the diced onion and bell pepper, cooking them for 3-4 minutes until they begin to soften. You want them to become translucent but not brown, as this creates the flavor foundation for the entire dish. Stir occasionally to ensure even cooking.
- Add Aromatics and Spices:
- Add the minced garlic and chopped jalapeño if using, cooking for just one minute until fragrant. Garlic burns quickly and becomes bitter, so watch it carefully. Then add the rice and all the spices, stirring constantly for about 30 seconds. This brief toasting activates the spices and coats the rice with flavor before any liquid is added.
- Combine Liquid Ingredients:
- Pour in the diced tomatoes with their juices, the drained and rinsed white beans, frozen corn, enchilada sauce, and vegetable broth. Stir thoroughly to combine everything, making sure to scrape the bottom of the pot to release any stuck spices or rice. This ensures even cooking and prevents burning.
- Simmer to Perfection:
- Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 18-20 minutes. Check at the 15-minute mark by taking a small taste of rice to see if it's tender. Different rice varieties may take slightly different cooking times. Stir occasionally to prevent sticking.
- Create the Creamy Finish:
- Remove the pot from heat completely before stirring in the sour cream and cheese. The residual heat will melt the cheese without breaking the sour cream. Stir gently but thoroughly until everything is incorporated and you have a creamy, cohesive texture throughout. Let it sit for about 2 minutes to thicken slightly before serving.
Pin The enchilada sauce is truly the secret ingredient in this recipe. I discovered this shortcut years ago when trying to recreate my grandmother's enchilada casserole without all the rolling and baking. The canned sauce provides all those complex flavors without having to build them from scratch, which is what makes this truly a weeknight-friendly meal.
Storage and Reheating
This dish stores beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually develop and improve overnight as the spices have more time to meld together. When reheating, add a splash of water or broth to loosen the mixture as the rice will continue absorbing liquid as it sits. Heat gently on the stovetop or in the microwave, stirring occasionally until warmed through.
Ingredient Substitutions
This recipe is incredibly flexible and forgiving. If you don't have white beans, black beans or pinto beans work wonderfully. Brown rice can replace white rice, but you'll need to increase the cooking time by about 15-20 minutes and possibly add an extra 1/2 cup of broth. For a dairy-free version, coconut cream makes a surprisingly good substitute for sour cream, and there are many plant-based cheeses available that melt nicely. Red enchilada sauce creates a slightly different but equally delicious flavor profile if that's what you have on hand.
Serving Suggestions
While this dish is certainly hearty enough to stand alone, I love serving it with simple accompaniments that complement its creamy, spicy flavors. A crisp green salad with a lime vinaigrette provides a refreshing contrast. Warm corn tortillas on the side allow everyone to create impromptu tacos or simply scoop up every last bit of the creamy sauce. For an extra special touch, offer a toppings bar with diced avocado, pickled red onions, and extra lime wedges so everyone can customize their bowl.
Seasonal Adaptations
Summer version can include fresh corn cut from the cob and diced zucchini. Fall adaptation works beautifully with a cup of roasted butternut squash added in. Winter comfort version can include a handful of chopped kale stirred in at the end.
Success Stories
Many readers have shared how this recipe has become their go-to for busy nights, with one mom telling me her previously bean-averse children now request this weekly. Another cook mentioned serving it at a potluck where it disappeared before any other dish. The simplicity combined with big flavors seems to win over even picky eaters, making it perfect for families with diverse preferences.
Pin This one-pot meal is designed for maximum flavor with minimal effort. Enjoy this comforting and customizable dish any night of the week.
Recipe Q&A
- → Can I make this dish vegan?
Yes, substitute dairy sour cream and cheese with your favorite plant-based alternatives for a delicious vegan version.
- → Can I use other types of beans?
Absolutely! Black beans or pinto beans work well, giving a different flavor but equally hearty results.
- → What can I use instead of Monterey Jack cheese?
Try shredded cheddar, pepper jack, or a Mexican blend cheese for similar melt and taste.
- → How do I adjust the spiciness?
Use hot enchilada sauce or add cayenne for extra heat. For mild flavor, skip jalapeño and stick with mild sauce.
- → Is this dish gluten-free?
It can be gluten-free if you use certified gluten-free enchilada sauce and vegetable broth. Always check labels.
- → Can I add extra protein?
Stir in cooked, shredded chicken for more protein. Omit if keeping vegetarian.