One-Pan Rice & Bean Enchilada Bake
with Pickled Jalapeño, Zesty Crema & Blue Corn Tortilla Chips
- Sesame
- Milk
You can’t get much better than homemade enchiladas, but you can make them easier—without all that tortilla rolling! This weeknight wonder combines kidney beans, rice, and enchilada sauce in the oven for hands-free cooking. Once rice is tender and sauce is bubbly, it’s time for topping. A layer of Mexican cheese turns melty under a drizzle of lime crema—then there’s fresh cilantro, pickled jalapeño, and tortillas (in chip form!) sprinkled over top. That’s a ‘lada deliciousness for one pan.
Ingredients
unit
Veggie Stock Concentrate
unit
Kidney Beans
tablespoon
Sour Cream
cup
Jasmine Rice
ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
unit
Jalapeño
unit
Lime
ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
ounce
Mild Red Enchilada Sauce
Not included in your delivery
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Drain and rinse beans.
• Place rice, beans, Old El Paso Mild Red Enchilada Sauce, stock concentrate, and 1⁄3 cup water (2⁄3 cup for 4 servings) in an 8-by-8-inch baking dish (use a 9-by-13-inch dish for 4). Season with ¼ tsp salt (½ tsp for 4) and pepper. Stir to combine, then cover tightly with foil. • Bake on top rack until rice is tender, 35-40 minutes.
• Meanwhile, thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and halve lime; cut one half into wedges. Mince cilantro. • In a small bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar, and a small pinch of salt; toss to coat. Microwave for 30 seconds; set aside to pickle, stirring occasionally, until ready to serve. • In a separate small bowl, combine sour cream and lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Carefully remove foil from baking dish. Fluff rice and beans with a fork. • Crumble tortilla chips and sprinkle Mexican cheese over rice and beans. Drizzle with zesty crema. Sprinkle with cilantro and as much pickled jalapeño (draining first) as you like. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the taste, though some found it bland; adding extra herbs, spices, or salsa boosted flavor 🌶️.
- Ease of prep: Customers raved about how quick and simple this one-pan meal was to prepare and clean up.
- Suggestions: Consider adding vegetables like corn, tomatoes, or bell peppers for more nutrition and flavor variety.
- Portions: Some felt it was filling, while others wished for larger servings or added protein like chicken or beef.
- Texture: A few noted the rice sometimes stuck to the pan; spraying with cooking oil first may help.
