EL Iberico

Kuala Lumpur

For  Information

 

03-271-37199 |  request@eliberico-kl.com

  • Oxana Zhiber

Enchilada Rice

  • 1 tbs vegetable oil 

  • ½ cup finely chopped red onion 

  • 1 tbs minced garlic 

  • 1 cup finely chopped red bell pepper

Enchilada Rice

1 ½ cups long-grain rice 

  • 1 cup canned black beans(drained)

  • 1 cup canned tomato puree 

  • 1 tbs finely chopped fresh cilantro

  • 1 tsp chili powder(opt)

  • 1 tsp ground cumin

  • Salt & black pepper

  • ½ cup any soft cheese (Emmental, Cheddar, etc).


Preheat the oven to 180C°

  1. Heat the oil in a large cast-iron skillet over medium heat. Add the onion, garlic, bel.pepper and cook, stirring, until soft, 3 min. 

  2. Place the layers: beans, rice, tomato puree, chili powder, cumin and 2 cups of water. Season with salt and black pepper. Bake until the rice is tender and bubbling in the center, about 25 minutes. 

  3. Remove the skillet from the oven, top with cheese and cilantro.