Chef Savvy · by Kelley Simmons★ 5.0 (1)
Enchilada Rice
NUTRITION · PER SERVING35M COOK
CAL 22%·PRO 30%
CARBS 87G79% OF CAL
10G FIBER69G OTHER7G TOTAL SUGAR
FAT 8G17% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced rice cooked with black beans, corn, peppers, and onions in an enchilada-sauce base. A flavorful side for Mexican meals.
sidemexican🍲 stockpotdairy free
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon extra virgin olive oil
- 1 onion (diced)
- 1 green bell pepper (diced)
- 3 garlic cloves (minced)
- 1/2 cup enchilada sauce (recipe follows)
- 1 cup black beans (rinsed and drained)
- 1 cup frozen corn (thawed)
- 1/2 cup salsa
- 3 cups brown or white rice (cooked)
- 1 tablespoon fresh cilantro (chopped)
- salt and pepper
- 1 tablespoon all purpose flour
- 1 cup chicken stock
- 2 tablespoons chili powder
- 1/2 teaspoon light brown sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
At a glance
PER SERVING · TIME 35M
CAL 22%·PRO 30%
CARBS 87G79% OF CAL
10G FIBER69G OTHER7G TOTAL SUGAR
FAT 8G17% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 964mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 611mg
- Calcium
- 99mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 964MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.