Enchilada Rice
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Ingredients
- 1 pound 90% lean ground beef (or other ground meat)
- 1/2 cup onion (chopped, or 1 Tbsp onion powder)
- 1 can whole corn, low-sodium (15.2 ounce, or any low-sodium canned vegetable, drained)
- 4 tablespoons taco seasoning mix (dry, or dry enchilada sauce)
- 2 cups brown rice, cooked
- 1/2 cup cheese (grated)
- mushrooms, olives or any favorite vegetable (1/2 cup sliced, optional)
Instructions
- Wash hands with soap and water.
- Cook meat and onion until onion juices are clear.
- Drain juice and fat from cooked meat and onions.
- Add corn, taco seasoning, and rice.
- Simmer for 10 minutes.
- Add grated cheese to top; cover and let set for 5 minutes.
- Refrigerate leftovers within 2 hours.
Nutrition
| Calories | 307 |
|---|---|
| Protein | 21 g |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Cholesterol | 57 mg |
| Sodium | 106 mg |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Food Hero Oregon State University Cooperative Extension Service