This easy, weeknight meal is brought to you by Uncle Ben’s.
I confess…weeknight dinner is sometimes a thorn in my side. My kids are not the most agreeable eaters, but they also know that I do not run a short order kitchen. Our house rule is – you eat what’s on the table for dinner or you can wait until breakfast to eat again. ‘Not liking’ what’s on your plate is not grounds for eating something different. That being said, there are nights that I know everyone will eat what I have planned and I mix up those nights with days where we try new recipes. It all evens out.
When I’m thinking of kid friendly meal options, I tend to take a protein (like beef or chicken) and pair it with a starch (rice or pasta) and then incorporate other veggies or grains along with the spices for the dish I’m dreaming of. Today’s recipe includes ground beef, rice, frozen corn, green enchilada sauce, spices and, of course, cheese. Bonus points for the fact that you can cook this dish in the same skillet you used to brown the ground beef. We used boil-in-a-bag rice for this recipe, but you can use any type of white or brown rice for this recipe. The enchilada sauce adds just the right amount of flavor and isn’t spicy at all. This is a super weeknight meal because you could easily assemble it earlier in the day and it will be ready to heat through at dinner time without much hassle on your part.
Do you have a junior chef at your house? The Ben’s Beginners Cooking Contest is a nationwide competition for kids that brings families together to cook a healthy rice based meal. You can get all the details and enter your child’s video on the Uncle Ben’s site.
- 1 lb. GROUND BEEF
- 2 cups COOKED UNCLE BEN'S RICE
- 1 (10 oz.) can GREEN ENCHILADA SAUCE
- 1 cup FROZEN CORN
- 1 teaspoon CHILI POWDER
- 2 teaspoon CUMIN
- 1 teaspoon SEASON SALT
- ½ teaspoon DRIED OREGANO
- 2 cups SHREDDED COLBY JACK CHEESE
- Sliced GREEN ONION/CILANTRO, chopped TOMATOES (optional)
- Preheat 350 degrees.
- In an oven safe skillet, brown ground beef. Drain any grease from the pan. In the skillet, stir together beef, rice, enchilada sauce, corn, spices and 1 cup of shredded cheese. Cover with foil and bake for 20 minutes*.
- Remove foil and top with remaining cheese. Return to oven for 5 minutes to melt cheese. Serve immediately topped with green onion, cilantro and tomatoes if desired.
- *If you are preparing this ahead of time, add 10-15 minutes to the baking time to ensure it's heated through.
Cooking with your children makes for a great beginning! Visit
www.unclebens.com and click on The Ben’s Beginners™ Cooking Contest page to learn more!
This is a sponsored conversation written by me on behalf of Uncle Ben’s. The opinions and text are all mine.