INGREDIENTS
1 cup white rice, uncooked
2 tablespoons olive oil
3 cloves garlic, minced
1 small yellow onion, diced
1 bell pepper, diced
1 cup canned corn kernels, drained
1 cup canned black beans, drained and rinsed
1 cup mild enchilada sauce
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 cup Mexican blend cheese, grated
2 tablespoons fresh cilantro, chopped
Kosher salt and freshly ground black pepper, to taste
PREPARATION
To a large saucepan, add 1 1/2 cups water and cook rice according to package directions. Set aside.
Heat oil in a large skillet over medium-high heat. Add onion and bell pepper and cook until onions are translucent, about 3 minutes. Add garlic and cook 1 minute more.
Stir in cooked rice, black beans, corn, enchilada sauce, chili powder, and cumin. Cook until heated through, about 3 minutes. Season to taste with salt and pepper.
Remove from heat and top with cheese. Cover until cheese melts, about 2 minutes.
Garnish with cilantro and serve. Enjoy!
To Keep Reading Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends