Enchilada Fried Rice

Enchilada Fried Rice Enchilada Fried Rice This is a good “fridge cleaner” recipe. Add in any leftover cooked chicken, beef or ham, and, of course, vegetables too!
This is a good “fridge cleaner” recipe. Add in any leftover cooked chicken, beef or ham, and, of course, vegetables too!
  • 10 min prep
  • 30 minutes
  • 170 calories
  • $1.50
  • spicy
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 4 servings
  • 1 tsp (5 ml) vegetable oil
  • 1 1/2 C (375 ml) long grain rice
  • 1 green pepper, diced
  • 1/2 red onion, chopped
  • 1 1/2 C (375 ml) water
  • 1/2 C (125 ml) prepared, sauce only
  • 1/2 can (14 oz/398 ml) low-sodium diced tomatoes
  • 1 C (250 ml) grated low-fat cheddar cheese
  • 1 avocado, sliced, optional

Preparation


 
  • Heat oil in Multipurpose Pot - 8 C 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 Serving Size Per Serving
Calories 170
Fat 3.5 g
Saturated Fat 1.5 g
Transfat 0 g
Cholesterol 5 mg
Sodium 230 mg
Carbohydrates 25 g
Fibre 2 g
Sugar 3 g
Protein 10 g

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Multipurpose Pot - 8 C
$69.00