Mexican Rice with Cheddar
This is the Mexican Rice with Cheddar recipe.
- Prep: 10 min
- Cooking: 25 min
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
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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
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 |
| Folate: | 61 % |
| Phosphorus: | 49 % |
| Vitamin B12: | 101 % |
| Zinc: | 80 % |
