Enchilada Rice
Servings: 6, Total Time: 30 minutes
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
- Cook rice according to package instructions.
- Gather and prepare remaining ingredients.
- Heat a large skillet over medium heat. Add the ground beef and cook until meat starts to brown.
- Add onions, bell pepper, and seasoning to the meat and mix.
- Cook until meat is cooked through and vegetables are tender. Drain excess fat if needed.
- 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).
- Turn heat to low and add cheese. Heat until cheese melts.
- Mix and enjoy!