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 minutes mins
Cook Time 20 minutes mins
Course Entree, Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal
- 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
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.
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