Enchilada Fried Rice

30 min

4 servings

This is a good “fridge cleaner” recipe. Add in any leftover cooked chicken, beef or ham, and, of course, vegetables too!

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

Preparation

  1. 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.
  2. Stir in water, tomatoes, and Enchilada Sauce. Bring to a boil, then reduce heat. Cover and simmer until rice is tender, 15 minutes.
  3. 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, 0 0 g), Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 25 g (Fiber 2 g, Sugars 3 g), Protein 10 g.