Enchilada Fried Rice
This is a good “fridge cleaner” recipe. Add in any leftover cooked chicken, beef or ham, and, of course, vegetables too!
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 cupEnchiladas, prepared, sauce only
1⁄2 can (14 oz/398 ml) low-sodium diced tomatoes
1 cup grated low-fat cheddar cheese
1 avocado, sliced, optional
- 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.
Per serving: Calories 170, Fat 3.5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 25 g (Fibre 2 g, Sugars 3 g), Protein 10 g.