Enchilada, Beans, and Rice

A Latin-inspired classic, this entree includes rice and pinto beans mixed with cheddar cheese, corn, onions, tomatoes, and just the right blend of south-of-the-border spices. It’s sure to become a family favorite.

INGREDIENTS
Rice, Pre-cooked Pinto Beans, Cheddar Cheese Powder (Cheddar Cheese (Pasteurized Milk, Salt, Cheese Culture Enzymes), Food Starch-Modified, Non-dairy Creamer (Maltodextrin, Palm Oil, Sodium Caseinate, Di-potassium Phosphate, Mono and Di-glycerides, Natural Flavor, Annatto Color), Sweet Whey, Dehydrated Vegetables (Corn, Onions, Tomatoes), Vegetarian Chicken Base (Maltodextrin, Salt, Hydrolyzed Corn Protein, Corn Starch, Sugar, Onion, Powder, Garlic Powder, Spices, Natural Flavors, Turmeric, Silicon Dioxide), Sea Salt, Garlic, Spices.

DIRECTIONS
****REMOVE OXYGEN ABSORBER AND DISCARD PRIOR TO COOKING*****

4 servings – Bring 6.5 cups of water to boil. Slowly whisk in entire package of mix. Lower heat – simmer 15 -17 minutes, stirring occasionally.

2 servings – Bring 3 1/4 cups of water to boil. Slowly whisk in ½ of package (1 cup) of mix. Lower heat – simmer 15 -17 minutes, stirring occasionally.

ALLERGENS
Mlik

ADDITIONAL INFORMATION
Net Weights 4 serv. = 13.0 ounces 369 grams
GMO Free
Gluten Free
Vegetarian
Uses Sea Salt
No MSG/I+G/AYE
No Trans Fat
High in Fiber
Low in Cholesterol