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
1 unit
Veggie Stock Concentrate
1 unit
Kidney Beans
2 tablespoon
Sour Cream
½ cup
Jasmine Rice
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Jalapeño
1 unit
Lime
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
10 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.
Reviews from our home cooks
I love how easy this one is! Those blue corn tortilla chips from Food Should Taste Good are really delicious...I'll keep an eye out for more TexMex recipes including them. A comment about pickling, which I've stated before and will keep sharing - the juice from half a lime is just not enough to pickle a jalapeno. I also added ~1-2 T of apple cider vinegar before microwaving and then frequently tossed the pepper rings in the brine. This achieved a result more consistent with what I believe most people would consider "pickled" - the lime juice alone just doesn't do it.
I appreciate how SUPER EASY to make this is. This was one of the easiest by far. The beans needed more pick-me-up. I added my own bag of taco seasoning spice to bean/rice/sauce mixture, and this helped a lot. I recommend adding some kind of taco spice packet to this recipe to be mixed into the beans and rice before it goes in the oven.
The dish was great, but it only was enough for 3 folks (so as mentioned before, grateful one kid wanted to make herself something different for dinner). Also, to be a complete meal, it really needs vegetables of some sort to be added. Something can be sauteed or prepared while the rice & beans are baking--but with the lack of vegetables in the American diet, this really should have had vegetables.
SO yummy! I baked the rice and beans in a small, covered cast-iron skillet, and the rice got a great crispy crust. Excellent!
Loved how simple this meal was to make! The flavors were really good as well. Rating it four stars because we would've liked a bigger portion. With a whole can of enchilada sauce, it could've used more rice.
I have a critical suggestion for this meal: Add diced roma tomatoes on top. I took a few bites and was like "its alright but really missing something." I added the fresh, diced tomatoes and then the meal lit up like a Christmas tree! Made it yummy & bright. Also, based on my experience, one should spray cooking oil in the baking dish before cooking. The rice was fried stuck to the bottom and I had to really scrape to get it back to sanity. LOVED how simple and easy this meal is! Thank you HF.
Pickled the jalapenos for 3 extra hours and they were lovely! Also, the blue corn chips added the perfect crunch.
So easy to put together and make. Tasted exactly like enchiladas without the meat!
This was one of the best meals we've had in a long time! I had never cooked rice this way and it turned out excellent! I may use this method to make spanish rice in the future :)
Really tasty, took longer to bake up the rice but didn't matter.
