Cheesy Enchilada Rice Bake

Ingredients (raw weights)

• 720 g jasmine rice, dry (uncooked)
• 1360 g water, as sold
• 2 g sazón, dry
• 18 g salt, dry
• 1800 g ground beef 93/7, raw
• 20 g oil, as sold
• 800 g enchilada sauce, as sold
• 400 g tomato, raw
• 40 g honey, as sold
• 16 g chili powder, dry
• 27 g salt, dry
• 9.7 g garlic powder, dry
• 425 g kidney beans, canned, drained
• 425 g black beans, canned, drained
• 200 g mozzarella/pizza cheese, light shredded, as sold
• 360 g Greek yogurt, plain, nonfat, as sold
• 150 g cheddar/colby cheese, low fat shredded, as sold
• 200 g chipotles, dry
• 200 g Greek yogurt, plain, nonfat, as sold
• 20 g honey, as sold
• 10 g avocado oil, as sold
• 0.5 g salt, dry

Steps

1. Add rice, water, Sazón, salt, and garlic powder to a foil pan. Cover, place on a sheet pan, and bake at 375°F for 50–60 minutes. Rest 10 minutes, then fluff.
2. While rice cooks, heat a large pot over high. Add 10g oil per batch and sear beef in large chunks 4–5 minutes per side. Repeat, then return all beef and break apart.
3. Add seasonings, enchilada sauce, tomatoes, and honey. Simmer ~10 minutes until thickened.
4. Pour beef over rice. Add beans, mozzarella, and yogurt and mix. Top with cheddar and bake uncovered ~10 minutes until melted.
5. Blend Chipotle sauce and drizzle over top.
6. Divide into 13 servings. Store frozen for meal prep and microwave for 5-6 mins to reheat!