Enchilada Fried Rice
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
- 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.
Epicure Products Used
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.