Chipotle Beef & Rice Recipe

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Chipotle Beef & Rice Recipe

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4.5 4 4
Publisher Photo
Made completely in the skillet, this savory, moist mix of ground beef, lime, salsa, peppers and cheese offers creamy comfort. Chipotle pepper adds just the right hint of heat. —Aysha Schurman, Ammon, Idaho
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound extra-lean ground beef (95% lean)
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green pepper
  • 2 cups cooked brown rice
  • 1 cup salsa
  • 1 cup (8 ounces) fat-free sour cream
  • 2 tablespoons finely chopped pickled pepper rings
  • 1 tablespoon lime juice
  • 1 teaspoon ground chipotle pepper
  • 3/4 cup shredded reduced-fat cheddar cheese, divided

Directions

In a large skillet, cook the beef, onions and pepper over medium heat until beef is no longer pink; drain.
Stir in the rice, salsa, sour cream, pepper rings, lime juice, chilpotle pepper and 1/2 cup cheese. Cook and stir until heated through. Sprinkle with remaining cheese. Cover and let stand for 5 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Chipotle Beef & Rice in Healthy Cooking June/July 2011, p51

Nutritional Facts

1-1/2 cups: 403 calories, 11g fat (6g saturated fat), 90mg cholesterol, 495mg sodium, 39g carbohydrate (8g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch, 1/2 fat.

  • 1 pound extra-lean ground beef (95% lean)
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green pepper
  • 2 cups cooked brown rice
  • 1 cup salsa
  • 1 cup (8 ounces) fat-free sour cream
  • 2 tablespoons finely chopped pickled pepper rings
  • 1 tablespoon lime juice
  • 1 teaspoon ground chipotle pepper
  • 3/4 cup shredded reduced-fat cheddar cheese, divided
  1. In a large skillet, cook the beef, onions and pepper over medium heat until beef is no longer pink; drain.
  2. Stir in the rice, salsa, sour cream, pepper rings, lime juice, chilpotle pepper and 1/2 cup cheese. Cook and stir until heated through. Sprinkle with remaining cheese. Cover and let stand for 5 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Chipotle Beef & Rice in Healthy Cooking June/July 2011, p51

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Reviews forChipotle Beef & Rice

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sarahvint User ID: 4972586 212325
Reviewed Jul. 7, 2011

"My husband and I really liked this quick dinner!"

MY REVIEW
cara_j User ID: 6053948 123330
Reviewed Jun. 21, 2011

"This was okay. I felt like I had to add some salt for more flavoring. I also used Arborio rice instead of brown rice for more of a "Risotto" feel. This would be an EXCELLENT stuffed pepper filling!"

MY REVIEW
[email protected] User ID: 3913704 191047
Reviewed Jun. 18, 2011

"We liked this okay but probably won't make it again. Love the idea of a one-dish meal, but it tasted kinda "heavy." I sprinkled shredded lettuce on the top, once plated, which helped a little!"

MY REVIEW
asabot User ID: 620927 212324
Reviewed Jun. 11, 2011

"I couldn't find ground chipotle pepper so I used Mrs. Dash southwest chipotle seasoning and I also used chipotle salsa. I thought this recipe was pretty good and I liked that my 2 1/2 year old ate everything I put on his plate!"

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