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Mexican rice with cheddar

Mexican rice with cheddar

Description

Yield

4-6 servings

Total Prepare Time

25min

Original URL

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Ingredients

1 tbsp (15 mL) butter
2 garlic cloves, chopped
1/2 cup (125 mL) water
2 cups (500 mL) Canadian Cheddar, grated
2 cups (500 mL) Canadian Cheddar, grated
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
store-bought

Instructions

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.
Notes: Energy: 587 Calories
Protein: 36 g
Carbohydrate: 55 g
Fat: 25 g
Fibre: 7.9 g
Sodium: 851 mg
Calcium: 35 % / 380 mg
Vitamin B12: 101 %
Zinc: 80 %
Folate: 61 %
Phosphorus: 49 %
*percentage of daily value

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