Cheesy Enchilada Rice Bake
Directions
- 1Add rice, water, Sazón, salt, and garlic powder to a foil pan.
- 2Cover the pan, place it on a sheet pan, and bake at 375°F for 50–60 minutes.
- 3Rest the rice for 10 minutes, then fluff it.
- 4While rice cooks, heat a large pot over high heat.
- 5Add 10g oil per batch and sear beef in large chunks for 4–5 minutes per side.
- 6Repeat the searing process, then return all beef to the pot and break it apart.
- 7Add seasonings, enchilada sauce, tomatoes, and honey to the beef.
- 8Simmer for approximately 10 minutes until the mixture thickens.
- 9Pour the beef mixture over the cooked rice.
- 10Add black beans, refried beans, mozzarella, and Greek yogurt or sour cream, then mix.
- 11Top with cheddar cheese and bake uncovered for about 10 minutes until melted.
- 12Blend the chipotle sauce ingredients: diced chipotles, 0% Greek yogurt, honey, avocado oil, and salt.
- 13Drizzle the low-calorie chipotle sauce over the top of the rice bake.
Ingredients
- 4 cups Jasmine rice, dry
- 6 cups water
- 2 packets Sazón
- 1 Tbsp salt
- to taste Garlic powder
- 4 pounds 93% lean ground beef
- 20 g oil
- 28 oz red enchilada sauce
- 14 oz fire-roasted diced tomatoes
- 2 Tbsp honey
- 2 Tbsp chili powder
- 1.5 Tbsp salt
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp cumin
- 1 can (425g) refried beans
- 1 can (425g) black beans
- 2 cups fat-free mozzarella
- 1.5 cups full-fat Greek yogurt or sour cream
- 1.5 cups cheddar cheese (topping)
- 0.75 cup diced chipotles
- 0.75 cup 0% Greek yogurt
- 1 Tbsp honey
- 2 tsp avocado oil
- to taste Salt
Equipment
foil pansheet panlarge potFoil roasting pan - 15 x 11 x 3 inch
Tips
- To optimize browning and flavor of beef, cook it in two batches over super high heat without seasoning.
- Store frozen for meal prep and microwave for 5-6 minutes to reheat.
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