Enchilada Rice
This super easy enchilada rice is made with instant brown rice to shorten the cooking time. Loaded with onions, peppers and black beans, it’s the perfect spicy side to accompany beef, chicken or fish.
Hello Recipes Made Healthy subscribers! I sure hope this issue of my newsletter is reaching you today. I’m not sure what happened last Tuesday when I originally sent out this Enchilada Rice recipe, but it only reached 25 percent of my wonderful subscribers. While I await feedback from Substack, I thought I would try it again this week. So, to the 75 percent of you that didn’t get this quick and easy rice dish recipe, here you go (at least I hope so). To those receiving this email twice, please accept my apologies.
On my list of must-have pantry convenience items, instant brown rice ranks in the top 10 and is featured in today’s recipe. Instant brown rice is just brown rice that has been precooked and dried. It cooks in about 10 minutes, making it a nice time-saving option to traditional brown rice that takes about 50 minutes to prepare.
If you’re looking for a way to boost your intake of fiber-filled whole grains; using brown rice instead of white rice is a great option. The major difference between brown rice and white rice is the milling process. Milling, or “whitening,” removes the inner germ of the rice kernel along with the outer bran layer, leaving behind white rice.
When storing brown rice, keep in mind that the natural oils found in the bran and germ can turn rancid over time. Brown rice will stay fresh in your pantry for a few months when stored properly. Store this whole grain in an airtight container in the coolest part of your pantry out of direct sunlight.
One easy way to extend the shelf life of uncooked instant and regular brown rice is to store it in the refrigerator or freezer. When freezing uncooked rice, the folks at Minute® Rice suggest placing the rice in a labeled and dated zip-top freezer bag. Remove as much air as possible from the bag, and place it in the freezer. When ready to cook, remove the rice from the bag, and follow the cooking instructions. There is no need to defrost the rice before cooking. Uncooked brown rice can be stored in the freezer for up to 18 months.
You can also freeze plain cooked brown or white rice. Just place cooled, cooked rice in a labeled and dated freezer bag, removing as much air as possible. Position the cooked rice in the bag so that it lays flat; this ensures a faster defrosting time. This cooked, ready-to-go rice is easily defrosted in the refrigerator, microwave, or on your countertop and can be used in all kinds of recipes – pilafs, soups, grain bowls, stuffed peppers, and casseroles. For the best quality, use frozen cooked rice within a month.
To your health,
Darlene
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ENCHILADA RICE
Yield: 8 servings
Serving Size: 1/2 cup
Prep: 15 minutes
Ready: 35 minutes
INGREDIENTS
1 1/4 cups water
1 1/4 cups instant brown rice
2 tablespoons olive oil
3/4 cup diced onion
3/4 cup diced green pepper
2 tablespoons finely diced jalapeño pepper (about 1 medium jalapeño)
2 cloves minced garlic
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1 can (10 ounce) red enchilada sauce
1 cup canned black beans, drained and rinsed
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons fresh squeezed lime juice
1/4 cup chopped avocado
3 tablespoons fresh chopped cilantro
Lime wedges
DIRECTIONS
Add water and rice to a large saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer 10 minutes, or until water is absorbed. Remove from heat and leave rice covered in the saucepan while preparing remaining ingredients.
In a large skillet, heat oil and sauté onion, green pepper, jalapeño pepper, and garlic until softened, about 3 to 4 minutes. Add chili powder, cumin, and oregano and sauté 1 additional minute. Reduce heat to low and add cooked rice, enchilada sauce, black beans, salt, black pepper, and lime juice to skillet. Stir to combine and allow rice mixture to heat through.
Place enchilada rice in a serving bowl and garnish with avocado, cilantro, and lime wedges.
Nutrition Information per Serving
150 Calories, 5.5 g Total fat, 1 g Saturated fat, 0 g Trans fat, 0 mg Cholesterol, 246 mg Sodium, 23 g Total carbohydrate, 4 g Dietary fiber, 1 g Total sugars, 0 g Added sugars, 4 g Protein, 0 mcg (0%) Vitamin D, 38 mg (2%) Calcium, 1 mg (6%) Iron, 212 mg (4%) Potassium
© 2024 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
I’ve used the instant brown rice only one time. Definitely going to revisit this again! Thanks for the great recipe.