Posted in Beef Dishes, Mexican, Rice

Enchilada Rice



1 cup uncooked rice

500g minced meat

1 onion (chopped)

1 red pepper (chopped)

4 or 5 hot chilli peppers (optional)

½ tsp chilli powder

¼ tsp cumin

¼ cup cream

2 cups enchilada sauce

1 cup grated cheese (divided into 2)

Sliced black olives (optional)

1 cup (pre-rinsed) red kidney beans (other beans can be used also)

½ cup spring onions (sliced)

½ tsp oregano (optional)



Cook rice (as you normally would).

While rice is cooking, brown minced meat in a large pan (I used a wok), with the onions and red (and chilli) peppers.

In a bowl, stir cream and enchilada sauce, half the cheese ( ½ cup), olives and beans and set aside.

When the minced meat is cooked, drain any excess oil, add chilli powder, cumin and oregano (if using).  Stir on a low heat for about 1 minute.

Stir in enchilada mixture and the rice.  Continue stirring until warmed through.

Decorate by sprinkling the remaining cheese and the spring onions.

Cover pan for about 1 minute to allow cheese to melt.

Serve immediately with tortilla wraps.

For home made enchilada sauce recipe please check my blog.


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