Susan's Favorite Beef Enchilada Rice

Submitted by RedVinoGirl

"This is a one-pan tasty and quick weeknight meal! It's something you can spice up any way you like yet is healthy and filling. It's one of my husband's favorite dishes to take to work for leftovers. It reheats really well. The recipe calls for sprinkling cheese on top at the end. I don't do this...and it's still great and filling. Got this recipe from my mom eons ago. This makes a very dry beefy rice...which my family prefers. If you like it more moist, you'll want to alter the rice/broth ratio to suit your tastes. Minced jalapeno's also make a tasty addition if you like some spice."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 453.59 g lean ground beef
• 14.79 ml olive oil
• 118.29 ml diced onion
• 4 garlic cloves, minced (I add lots more!)
• 14.78 ml chili powder (I add lots more!)
• 4.92 ml oregano
• 4.92 ml garlic salt (I use garli garni)
• 2 (226.79 g) can diced green chilies (as hot as you want them!)
• 396.89 g can diced tomatoes (can use Rotel!)
• 177.44 ml beef broth
• 354.88 ml Minute Rice
• 9.85 ml parsley (optional)
• 170.09 g shredded cheddar cheese (optional)

directions

1. Brown beef in oil and drain.
2. Add onions and garlic and saute until fragrant.
3. Add remaining ingredients except for rice, parsley and cheese and bring to a full boil.
4. Stir in rice and cook 8 minutes, covered, or until liquid is absorbed.
5. Sprinkle with parsley and cheese.

Reviews

[Chef shapeweaver]

I made this on 11/6/11 for the Universal Dishes/Child's Play Event in the Food Photo Forum,and most importantly for our dinner :). To save a step,while browning the beef, the onion and garlic were added.Since I'm a wimp,only one can of the green chilies were added. After reading the reviews,I used a full cup of beef broth.Other than those changes, the recipe was made as it was written.And for me cheese isn't optional, it's a requirement :). Instead of adding it to the completed recipe, each person added the desired amount to their portion. After tasting,I did have to add a bit of sour cream to mine.( read SPICY,at least to me.)When this is made again, I will cut back the chili powder to about 2 teaspoons to see if that will help reduce the spiciness.Even though it was SPICY, I really enjoyed it. Thanks for posting and, " Keep Smiling :) "

 

[Ck2plz]

Great and easy dinner. It was little dry for my taste but if I would have read Chicagorn's blurb I would have seen her note on this being a little dry. I know everyone added more chili powder but I will keep the same or decrease it. Yummy!

 

[DreamoBway]

I threw this together in absolutely no time after work today. I made only a few changes: I used a full 15 oz can of diced tomatoes as well as 1 1/4 cups of chicken broth as opposed to beef (they didn't have gluten free beef broth at the store). I liked the consistency this gave, as well as the tomato to rice ratio. Also, we're kind of wimps about spicy at our house so the 3 teaspoons of chili powder and mild green chilies were perfect for us. I'll admit that I put a handful of cheese and a dollop of sour cream in my bowl, and that definitely sent it over the top! Thank you for posting! Made for PAC - Fall '08.

 

[lauralie41]

Five stars for being so easy and quick to make plus very tasty! I used ground round and did not add the tablespoon of olive oil. My garlic cloves were very big so I used three, 5 teaspoons of chili powder, two cans of mild green chilies and a 14 ounce can of petite diced tomatoes. Served topped with sour cream and black olives along with the cheddar cheese and the parsley. This would be wonderful served with tortilla chips of Frito's Scoops, wrapped in tortillas, or even wrapped in tortillas placed in a casserole pan and topped with enchilada sauce and cheese. Thank you ChicagoRN for sharing your recipe! Made and reviewed for the Kid Friendly Tag game..