Mexican Rice with Cheddar

This is the Mexican Rice with Cheddar recipe.

  • Prep: 10 min
  • Cooking: 25 min
Yields 4 - 6 servings
mexican rice with cheddar

Ingredients

  • 1 tbsp (15 mL) butter
  • 2 garlic cloves chopped
  • 1 large onion chopped
  • 1 lb (450 g) lean ground beef
  • 1 green pepper diced
  • 1/2 tsp (2.5 mL) ground cumin
  • 1 tsp (5 mL) chilli powder
  • 19 oz (540 mL) can of red kidney beans rinsed and drained
  • 1 cup (250 mL) long-grain rice
  • 1 1/2 cups (375 mL) corn kernels
  • 1 1/2 cups (375 mL) homemade salsa or store-bought
  • 1/2 cup (125 mL) water
  • 2 cups (500 mL) Canadian Cheddar grated

Preparation

In a large saucepan, sauté garlic, onion, green pepper and beef in melted butter.

Add spices and sauté for 2 minutes.

Stir in red kidney beans and rice and cook for 3 minutes.

Add the corn, salsa and water.

Bring to a boil and simmer over low heat for about 20 to 25 minutes.

Serve in bowls and garnish with Canadian cheddar.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 587 Calories
Protein: 36 g
Carbohydrate: 55 g
Fat: 25 g
Fibre: 7.9 g
Sodium: 851 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 35 % / 380 mg
Vitamin B12: 101 %
Zinc: 80 %
Folate: 61 %
Phosphorus: 49 %