Enchilada Rice

Servings: 6, Total Time: 30 minutes

A photo of a close up of a food mixture in a pan

Prep Time: 30 Minutes

Number of Servings: 6

Calories per Serving: 300

Ingredients

  • 1 pound ground beef
  • 1/2 cup onion (sliced)
  • 1/2 cup bell pepper (chopped)
  • 2 cups uncooked instant brown rice
  • 1 can of low-salt corn (drained and rinsed)
  • 14.5 ounce can tomatoes (diced)
  • 1 cup shredded low-fat cheddar cheese
  • 4 tablespoons taco seasoning
  • Taco Seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • 2 tablespoons cumin

Instructions

  1. Cook rice according to package instructions.
  2. Gather and prepare remaining ingredients.
  3. Heat a large skillet over medium heat. Add the ground beef and cook until meat starts to brown.
  4. Add onions, bell pepper, and seasoning to the meat and mix.
  5. Cook until meat is cooked through and vegetables are tender. Drain excess fat if needed.
  6. Add the rice, tomatoes, and corn to the skillet mixture. Cook for an additional 10-15 minutes. (If needed, add a splash of water to prevent the rice from sticking).
  7. Turn heat to low and add cheese. Heat until cheese melts.
  8. Mix and enjoy!

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