Dîner
Enchilada Rice
Ingredients, directions and serving information for Enchilada Rice.
La recette originale est en anglais.
Portions: 6
Temps total: 35 min
Ingrédients
- 1 pound 90% lean ground beef
- 1/2 cup onion
- 1 can whole corn, low-sodium
- 4 tablespoons taco seasoning mix
- 2 cups brown rice, cooked
- 1/2 cup cheese
- mushrooms, olives or any favorite vegetable
Préparation
- Wash hands with soap and water.
- Cook meat and onion until onion juices are clear.
- Drain juice and fat from cooked meat and onions.
- Add corn, taco seasoning, and rice.
- Simmer for 10 minutes.
- Add grated cheese to top; cover and let set for 5 minutes.
- Refrigerate leftovers within 2 hours.
Nutrition par portion selon la source
Taille de la portion1/6 of recipe (219g)
Calories296 calories
Protéines19g
Glucides32g
Lipides10g
Graisses saturées4g
Fibres3g
Sucres5g
Sodium524mg
Cholestérol53mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Source de la recette
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Brouillon assisté par IA. Révision éditoriale en attente.
