Mahatma Rice is sponsoring this post to help you up your appetizer game with this easy and delicious beef and rice enchilada dip. It’s perfect for snacking on while spending time with friends.
It’s March and time for a lot of college basketball. I don’t get that into it but I do end up watching some. Even more than basketball, I’m ready for playoff hockey! No matter what sports are on they are always a great excuse to get together with friends and eat some delicious food.
Being in Oklahoma ranch dip is a staple. We love ranch on everything. Ranch dip is great but it’s nice to mix it up. My family loves Mexican food (and Tex-Mex) so I thought it would be fun to create a dip inspired by one of our favorite Mexican dishes, enchiladas.
While not always traditionally added to enchiladas I really like adding rice sometimes. It can be a nice change and we love rice around here. Rice is a fun surprised for ths dip and helps thicken it up and give it a nice texture.
One of my favorite kinds of rice is jasmine rice. It has a great soft texture and delicious flavor. The one I like to use is Mahatma Jasmine Rice. It’s imported from Thailand and is truly authentic and natural, with no additives.
Mahatma Jasmine Rice is perfect for Asian food, especially chicken and seafood. It also remains soft when chilled making it a great choice for salads and rice pudding. It’s also great in this enchilada dip. It’s a very versatile ingredient.
One thing to remember when buying jasmine rice is to look for the seal of Thai Hom Mali Rice, which guarantees the authenticity of the rice. If this isn’t on your package it’s not authentic jasmine rice. This is one of the reasons I like to use Mahatma Jasmine Rice.
My favorite way to cook rice is in my Instant Pot. It always comes out perfect and is so easy. Once it was done I added it to the dip and it was perfect.
If you have a smaller group it’s easy to half this recipe, that’s what I usually do. I like to serve this dip with tortilla chips. You can also top it with some sour cream and cilantro.
- 1/2 pound ground beef
- 1 cup Mahatma Jasmine Rice, cooked
- 1 cup onion, diced finely
- 16 ounces red enchilada sauce
- 2 cups cheddar cheese, shredded
- In a large skillet over medium-high heat, brown ground beef and onion, drain.
- Add the enchilada sauce to the meat mixture and stir until combined. Heat thoroughly
- Add in cooked rice, mix well.
- Sprinkle the cheddar cheese evenly over the mixture.
- Reduce heat to low. Cover until the cheese melts.
- Serve hot with tortilla chips.