Enchilada Rice
Enjoy this spin on Spanish rice for an easy and different side dish.
Print Recipe
Serves6 (1 1/4 cups each)
SWAP ScoreWhat's this?
Ingredients
- 1 pound beef, ground, lean
- 1 onion, chopped
- 1 14.5-ounce can corn, low sodium, drained and rinsed
- 1 14.5-ounce can tomatoes, diced, low sodium
- 2 tablespoons taco seasoning mix, reduced sodium
- 2 cups rice, brown, cooked
- 1/2 cup cheddar or monterey jack cheese, low-fat, shredded
Directions
- In a large skillet over medium heat, cook meat and onion about 8-10 minutes until meat is cooked.
- Drain juice and fat from cooked meat and onions.
- Add corn, tomatoes, taco seasoning, and rice.
- Simmer for 10 minutes.
- Add grated cheese to top; cover and let set for 5 minutes.
Recipe Tips
Use any type of ground meat in place of ground beef, such as turkey, chicken, or pork.
Nutrition Facts
Enchilada Rice
Amount Per Serving (1 1/4 cups eachg)
Calories 411
Calories from Fat 180
% Daily Value*
Total Fat 20g
31%
Saturated Fat 8g
40%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 82mg
27%
Sodium 486mg
20%
Potassium 618mg
18%
Total Carbohydrates 32g
11%
Dietary Fiber 4g
16%
Sugars 6g
Protein 28g
56%
Vitamin A
10%
Vitamin C
19%
Vitamin D0%
Calcium
13%
Iron
18%
* Percent Daily Values are based on a 2000 calorie diet.
Review this Recipe