Cheesy Enchilada Rice Bake

Ingredients

• 720g (4 cups) Jasmine rice, dry
• 1360g (6 cups) water
• 2 packets Sazón
• 1 Tbsp salt
• Garlic powder, to taste
• 1800g (64oz) 93% lean ground beef
• 20g (4 tsp) oil
• 800g (28oz) red enchilada sauce
• 400g (14oz) fire-roasted diced tomatoes
• 40g (2 Tbsp) honey
• 2 Tbsp chili powder
• 1.5 Tbsp salt
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp cumin
• 1 can black beans
• Refried beans
• Fat-free mozzarella
• Greek yogurt or sour cream
• Cheddar cheese

Instructions

1. Preheat the oven to 375°F.
2. In a baking dish, combine 4 cups of dry Jasmine rice with 6 cups of water, 2 packets of Sazón, 1 Tbsp of salt, and garlic powder to taste.
3. Cover tightly with foil and bake for about 50 minutes until the rice is cooked and fluffy.
4. In a large pot, cook 4 pounds of ground beef in two batches over high heat without seasoning until browned.
5. Add the cooked beef back into the pot and mix in the seasonings, red enchilada sauce, fire-roasted diced tomatoes, honey, and hot sauce.
6. Bring the mixture to a simmer.
7. Pour the beef mixture over the cooked rice in the baking dish.
8. Add a can of black beans and refried beans.
9. Top with fat-free mozzarella, Greek yogurt or sour cream, and cheddar cheese.
10. Bake in the oven until the cheese is melted.
11. Drizzle with a quick low-calorie chipotle sauce before serving.