Enchilada Rice

 

Enchilada Rice

USDA Mixing Bowl
A quick, family-pleasing main dish! Add any extra veggies that you like, or swap out half the meat with beans to stretch your food dollar!
Prep Time 5 mins
Cook Time 20 mins
Course Entree, Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 pound lean ground beef
  • 1 onion
  • 1 poblano pepper
  • 1 can (15-ounces) low-sodium corn
  • 1 can (15-ounces) diced tomatoes
  • 1 tablespoons reduced sodium taco seasoning
  • 2 cups cooked rice
  • 1/2 cup grated low-fat cheddar or Mexican blend cheese
  • Optional: salsa or taco sauce

Instructions
 

  • Wipe off tops of cans. Drain corn. Do not drain tomatoes.
  • Wash and chop pepper and onion.
  • Cook meat, pepper and onion until meat loses all pink color and temperature reaches at least 160 degrees. See tip below.
  • Drain juice and fat from cooked meat and onions.
  • Add corn, tomatoes, taco seasoning and rice.
  • Simmer for 10 minutes.
  • Top with grated cheese; cover and let stand for 5 minutes.
  • If desired, serve with salsa or taco sauce.

Notes

Smart Shopping Tips
  • Be sure to check the “sell by” dates when buying meat to ensure freshness.
  • If you find a good price on ground meat, stock up! Place recipe-sized portions in a freezer-safe bag, squeeze out the air, label with the date and freeze for up to six months.
Cooking & Serving Tips:
  • Use brown rice for more fiber.
  • Cooked rice freezes well.  Cook a large batch and freeze recipe-ready portions.
  • Taco seasoning may contain unwanted additives and a lot of salt. Try making your own and store in an airtight container:
    •  4 1/2 teaspoons chili powder
    •  4 1/2 teaspoons ground cumin
    •  1/4 teaspoon garlic powder
    •  1/4 teaspoon onion powder
    •  1/4 teaspoon dried oregano leaves
    •  1/4 teaspoon salt