Thursday, January 19, 2012

Enchilada Rice

Tonight I made Enchilada Rice for the first time. Unfortunately because any Mexican recipes I use are generally from Mexico or the US, I tend to have to make changes to the recipes as we don't have access to some of the ingredients they use over there and also The Pig really doesn't like his food too spicy.

The girls and The Pig enjoyed it as much as Grandma, who is in her 80's, did. I was really pleased with the result myself and everyone is keen to add it to the monthly menu.

Enchilada Rice

  • 2 cups cooked rice
  • 500 gms beef mince (although you could use chicken)
  • 1 can red kidney beans, rinsed equates to about 250g gms beans
  • 1 cup enchilada sauce (I actually made from scratch the day before)
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • 1 cup frozen corn
  • 1 cup grated cheese


In a large frying pan brown the mince. Drain off any grease if there is any and return to pan.

Stir in the remaining ingredients, except the cheese, and cook on medium low until heated through.

Stir in cheese and serve with corn chips, salad and even a dollop of sour cream if you have any.


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