Enchilada Fried Rice
This is a good “fridge cleaner” recipe. Add in any leftover cooked chicken, beef or ham, and, of course, vegetables too!
30 min
4 servings
170 calories
Ingredients
1 tsp vegetable oil
1 1⁄2 cups long grain rice
1 green pepper, diced
1⁄2 red onion, chopped
1 1⁄2 cups water
1⁄2 cup Enchiladas, prepared, sauce only
1 pkg Enchilada Seasoning
1 1⁄2 cups water
3 tbsp tomato paste
1⁄2 lime
1 tsp coconut or olive oil
2 cans (14 oz/398 ml each) unsalted black beans
1 cup grated cheese, your choice, divided
4 medium tortillas
1⁄2 can (14 oz/398 ml) low-sodium diced tomatoes
1 cup grated low-fat cheddar cheese
1 avocado, sliced, optional
Instructions
Heat oil in Multipurpose Pot - 8 cup over medium heat. Add rice, pepper, and onion. Stir until rice is browned and onions are soft, 5 minutes.
Stir in water, tomatoes, and Enchilada Sauce. Bring to a boil, then reduce heat. Cover and simmer until rice is tender, 15 minutes.
Spoon into bowls and top with cheese and avocado, if using.
Nutritional Information
Per serving: Calories 170, Fat 3.5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 25 g (Fiber 2 g, Sugars 3 g), Protein 10 g.