Oil Free Enchilada Rice! We love a great one-pot rice recipe, and this dish totally delivers as a main or a side.
Versatile, comforting, and oh-so-yummy, this Oil Free Enchilada Rice is brimming with delicious enchilada flavors, nourishing veggies, and hearty beans. It contains all the goodness of enchilada yumminess without the fuss of rolling and baking. You’ll love how easy it is to make.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This recipe was inspired by The Simple Veganista’s Enchilada Rice recipe. We made it Whole Food Plant Based. It’s just so gosh-darned delicious. If you love enchiladas and all those yummy Southwestern flavors, then this dish is just for you.
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This rice dish is flavored with enchilada sauce and Southwestern spices.
- Rinsing the Rice: It is important to rinse the rice really well to remove excess starches and to clean it. If unsure of the cooking time (see ‘Rice’ note below), after rinsing the rice, place it in a bowl cover with cold water and allow it to sit for 30 minutes, then drain really well. Be sure to shake off any excess water before using in Step 4.
- Black Beans: We used black beans; however, you can substitute with you favorite bean, like pinto beans if you wish.
- Rice: The key to creating a great stove top rice dish is resisting the urge to stir the rice while it is cooking. Stirring causes the rice to release starches and become more like a creamy risotto, which we don’t want. Just pull up a few rice kernels off the top of the dish to test for rice tenderness. If not tender, just continue to cook until tender. If all the liquid evaporates, then add a tablespoon of water and continue to simmer until tender. Repeat the process above until the rice is done. Please note that the timing of cooking dry rice is based upon several factors: 1) the type of rice selected 2) the brand of rice selected 3) the age of the rice and 4) the cooking method. Each plays a factor in how long rice takes to cook. Some brands of rice will not work with this dish as they take too long to cook, for example Lundberg rice takes too long. We used Uncle Ben’s Whole Grain Brown Rice as it works perfectly with this recipe.
- Regular Chili Powder: Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
- Enchilada Sauce: We used our Enchilada Sauce in this recipe. Feel free to use your favorite enchilada sauce. If buying enchilada sauce from the store, select a 10 oz. can of mild enchilada sauce.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop or in the microwave.
This dish can be frozen.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Brown Rice: We used Uncle Ben’s Whole Grain Brown Rice for this dish.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Large ceramic/enamel lined skillet, or similar large stock pot with a tight-fitting lid
If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Oil Free Enchilada Rice
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 hour
- Yield: 4 Servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican Inspired
- Diet: Vegan
- 1 medium yellow onion, fine dice
- 1 small jalapeno pepper, seeded, fine dice
- 1 green bell pepper, small dice
- 1 Tablespoon minced garlic
- 1 ¼ cups uncooked (dry) brown rice *
- 1 cup low-sodium vegetable broth *
- 1 cup enchilada sauce *
- 1 ¼ cups water
- 1 – [ 14 oz. can ] petite diced tomatoes
- 1 – [ 15 oz. can ] black beans, drained and rinsed *
- 1 – [ 15 oz. can ] corn, drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 teaspoon cumin
- 1 teaspoon chili powder (+/-) *
- 1 teaspoon smoked paprika (+/-)
- 1 teaspoon Mexican oregano *
- ¼ to 1 teaspoon sea salt (+/-) *
- Freshly chopped cilantro
- Chopped avocadoes
- Crushed tortillas
- Rinse the rice really well, set aside.
- Place the Herb/Spice Ingredients into a small bowl, mix well, set aside.
- In a large skillet, add the finely diced onions, jalapeno, and green bell peppers, sauté over medium-high heat for 7 to 9 minutes to soften, then lower the heat to medium, add the minced garlic, sauté, stir constantly over for 30 seconds.
- Add the rice and Herb/Spice Mix and sauté, stirring constantly until all the rice has been coated with the spices, about 20 seconds.
- Add the remaining Base Ingredients (except the corn and black beans) and to the skillet, stir to incorporate, then stir in the corn and black beans, bring to a boil, then immediately lower to simmer. Cover with a tight-fitting lid and simmer for 35 minutes untouched.
- After 35 minutes, remove the lid and pull up a few grains of rice from the top of the skill, check for rice tenderness. If the rice is perfectly tender, it’s ready to serve. If the rice is not tender, continue to cook until the rice is tender. (See additional notes under TIPS for Success.)
- Serve with freshly chopped cilantro, avocados, and crushed tortillas.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
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Very colorful and tasty! Tomorrow for lunch we will use it to fill tortillas!
Hi there Teri,
YAYYY!!! We are thrilled that you enjoyed this recipe and will use it to make tortillas as well. Thank you so much for the awesome review of this recipe!
-Ameera and Robin
Could I substitute white rice? If so what adjustments will I need to make?
Hi there Kelly,
Thank you for your question. You can use any rice you enjoy. Adjust the timing according to rice package directions.
-Ameera and Robin
This was delicious! Will definitely be making again. Thanks for sharing.
Hi there Carolyn,
YAYYYY!!! We are thrilled that you enjoyed this recipe! Thank you so much for giving it a try! We are happy that you plan to make it again.
-Ameera and Robin
This would be really good with a cornbread topping baked in the oven.
Hi there Sarah,
Thank you so much. Sounds great!
-Ameera and Robin