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Enchilada Rice

Enchilada Rice

171 Ratings
171 Ratings
Recipe Image
bowl of Enchilada Rice
Makes: 6 servings
Total Cost: $$$$

Add your favorite vegetables and any lean ground meat to create this easy dish.

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)

Directions

  1. Wash hands with soap and water.
  2. Cook meat and onion until onion juices are clear.
  3. Drain juice and fat from cooked meat and onions.
  4. Add corn, taco seasoning, and rice.
  5. Simmer for 10 minutes.
  6. Add grated cheese to top; cover and let set for 5 minutes.
  7. Refrigerate leftovers within 2 hours.

Notes

Learn more about:

Source:

Food Hero
Oregon State University Cooperative Extension Service

Nutrition Information

Serving Size: 1/6 of recipe (219g)
Nutrients Amount
Total Calories 307
Total Fat 11 g
Saturated Fat 5 g
Cholesterol 57 mg
Sodium 106 mg
Carbohydrates 33 g
Dietary Fiber 3 g
Total Sugars 4 g
Added Sugars included 0 g
Protein 21 g
Vitamin D 0 mcg
Calcium 89 mg
Iron 2 mg
Potassium 422 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 307
Total Fat 11 g
Saturated Fat 5 g
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 57 mg
Carbohydrates 33 g
Dietary Fiber 3 g
Total Sugars 4 g
Added Sugars included 0 g
Protein 21 g
Minerals
Calcium 89 mg
Potassium 422 mg
Sodium 106 mg
Copper 158 mcg
Iron 2 mg
Magnesium 64 mg
Phosphorus 286 mg
Selenium 20 mcg
Zinc 5 mg
Vitamins
Vitamin A 34 mcg RAE
Vitamin B6 0.4 mg
Vitamin B12 1.8 mg
Vitamin C 5 mg
Vitamin D 0 mcg
Vitamin E 0 mg
Vitamin K 2 mcg
Folate 28 mcg DFE
Thiamin 0.2 mg
Riboflavin 0.2 mg
Niacin 6 mg
Choline 76 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 1/2 cups
Grains 1 ounces
Protein Foods 2 ounces
Dairy 1/4 cups

Write a review

You easily use beans instead of meat to save money and you won't lose any flavor quality at all.
07/03/16
I substituted a generic brand (86 cents) packet of Spanish rice with sauce, and didn't have to add the enchilada seasoning. I also think it tastes better with a small can of black olives added to it.
02/21/08
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