One Pot Enchilada Rice
- prep: 30 min
- cook: 20 min
- total: 50 min
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SaveIngredients
- 3 cups uncooked instant rice
- 3 cups water
- ½ cup diced red and green bell peppers
- ½ cup frozen corn
- ½ cup salsa (or Rotel diced tomatoes with green chilies)
- ⅔ cup enchilada sauce
- 1 cup shredded Mexican cheese (divided in half)
- diced cilantro (for topping)
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 287 % Daily Value *
- Total Fat: 6 g 9.86%
- Saturated Fat: 3 g 17.07%
- Trans Fat: 0 g %
- Cholesterol: 17 mg 5.75%
- Sodium: 358 mg 14.91%
- Calcium: 185 mg 18.52%
- Potassium: 175 mg 4.99%
- Magnesium: 0 mg 0%
- Iron: 2 mg 11.9%
- Zinc: 0 mg 0%
- Total Carbohydrate: 49 g %
- Dietary Fiber: 2 g 8.07%
- Sugar: 2 g
- Protein: 8 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 16.26%
- Vitamin C 16.04%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch3
- Exchange - Vegetables0
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
