One-Pan Enchilada Rice

Name: One-Pan Enchilada Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 300g Quorn Vegetarian Chilled Pieces; [https://www.quorn.co.uk/products/chicken-style-pieces]; 1 tbsp extra virgin olive oil; 2 tsp smoked paprika, divided; 2 tsp ground cumin, divided; Salt and black pepper; 1 onion, finely diced; 3 garlic cloves, crushed; 2 bell peppers, diced; 1 medium courgette, grated; 100g chestnut mushrooms, finely chopped; 1 tsp dried oregano; 1 tsp ground coriander; 1 tsp onion granules; 500g passata; 500ml vegetable stock; 250g sweetcorn (fresh or frozen); 400g (1 tin) black beans, drained and rinsed; 250g long-grain wholegrain or white rice; To finish:; 125g mature Cheddar or mozzarella

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Enchilada and rice one pot recipe with Quorn chilled mince, on a plate with avocado slices and

Busy evenings call for simple, nourishing meals that don't compromise on flavour. This One-Pan Enchilada Rice is packed with colourful vegetables, black beans and Quorn Chilled Pieces, bringing together warming Tex-Mex spices in a comforting family dinner that's ready with minimal effort.

Made with Quorn Chilled Pieces, which contain just three ingredients and no artificial ingredients, it's an easy way to create a balanced meal that's high in protein and a source of fibre. Better still, everything cooks in one pan, making it ideal for busy weeknights when you want something wholesome, satisfying and with very little mess!

Made by Rhiannon Lambert

Serves 6

40 mins

Easy

441 cals
(Per serving)

13g of fat
(Per serving)

Gluten free

11g fibre
(Per serving)

23g protein
(Per serving)

Vegetarian Quorn Pieces product packaging with nutritional information

Made with Quorn Vegetarian Chicken Pieces

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

No Artificial Ingredients

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Ingredients

300g Quorn Vegetarian Chilled Pieces
1 tbsp extra virgin olive oil
2 tsp smoked paprika, divided
2 tsp ground cumin, divided
Salt and black pepper
1 onion, finely diced
3 garlic cloves, crushed
2 bell peppers, diced
1 medium courgette, grated
100g chestnut mushrooms, finely chopped
1 tsp dried oregano
1 tsp ground coriander
1 tsp onion granules
500g passata
500ml vegetable stock
250g sweetcorn (fresh or frozen)
400g (1 tin) black beans, drained and rinsed
250g long-grain wholegrain or white rice
To finish:
125g mature Cheddar or mozzarella

Method

Heat the olive oil in a large ovenproof frying pan or shallow casserole over a medium-high heat.
Add the Quorn Pieces, 1 teaspoon smoked paprika, 1 teaspoon ground cumin and a generous pinch of salt and black pepper. Cook for 5-6 minutes until lightly golden, stirring occasionally so the spices coat the Quorn Pieces.
Push the Quorn Pieces to one side of the pan (or remove temporarily if easier). Add the onion and cook for 4-5 minutes until softened. Stir in the garlic, peppers, grated courgette and finely chopped mushrooms and cook for a further 5-6 minutes until the vegetables have softened and any excess moisture has evaporated.
Stir in the remaining 1 teaspoon smoked paprika, 1 teaspoon ground cumin, oregano, ground coriander and onion granules. Cook for 30 seconds until fragrant.
Pour in the passata and vegetable stock before stirring in the sweetcorn, black beans and rice. Mix well, ensuring the rice is evenly distributed throughout the pan.
Bring to a gentle simmer, then cover with a lid. Cook over a low heat for 18-20 minutes, stirring once halfway through, until the rice is tender and most of the liquid has been absorbed.
Remove the lid and stir through the lime juice.
Scatter over the Cheddar and mozzarella before placing under a hot grill for 3-5 minutes, until the cheese is bubbling and golden.
Finish with fresh coriander and serve with diced avocado, a dollop of Greek yoghurt, extra lime wedges and pickled jalapeños, if liked.