Enchiladas are so yummy, but they can take a long time to make. These enchilada bowls have all of the same flavor and can be made in one pot! This recipe comes to us from our friends at Produce for Kids.
Cooking Tip of the Week: Rinsing uncooked rice under cold water before cooking removes some of the starch on the surface of the rice and will lead to a fluffier texture. Food for Thought: Have you ever eaten a bowl of rice and thought, “Mmm, grass!” We didn’t think so! But unlike the grass that grows on your front lawn, rice is actually the edible seeds of type of grass called oryza sativa. Billions of people around the world eat them! Rice is eaten on pretty much every continent, but it is an especially important food in Asia and Africa. Did you know that white rice is made from brown rice? It has had the outer layer, called the “bran” removed, leaving only the white interior. Family Dinner Conversation Starter: What chores are you responsible for? What can you learn from doing chores?
1 tablespoon olive oil
1 large carrot, shredded
1 small sweet onion, chopped
1 bell pepper, chopped
1 tablespoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
2 cups long-grain rice
1 (14 oz.) can low-sodium black beans, drained
1 1/2 cup no-salt-added corn
1 1/2 cup shredded lowfat cheddar cheese, divided
1 (10 oz.) can enchilada sauce
2 small tomatoes, chopped
1/2 cup nonfat plain Greek yogurt
1/4 cup cilantro, chopped
Adult: Heat oil in large pot over medium heat. Together: Add carrot, onion and pepper. Cook, stirring occasionally, 3-4 minutes, or until softened. Kid: Add chili powder, garlic powder and salt. Stir. Together: Add rice and 3 ½ cups cold water. Increase heat to high and bring to a boil. Stir well. Adult: Reduce to low and cover. Cook, covered, 16-18 minutes, or until rice is tender. Together: Stir in beans, corn and 1 cup cheese. Allow to heat through 1-2 minutes. Together: Spoon into bowls. Kid: Top with enchilada sauce, remaining cheese, tomatoes, Greek yogurt and cilantro.