Ingredients:

  • 1 cup uncooked rice
  • 1 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 cup canned corn kernels, drained
  • 1 cup canned black beans, drained and rinsed
  • 3/4 cup mild enchilada sauce
  • 1/2 cup green mild enchilada sauce
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded Mexican blend cheese
  • 2 tbsp. fresh cilantro, chopped

Directions:

    1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
    2. Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
    3. Stir in rice, corn, black beans, enchilada sauces, chili powder, cumin and oregano until well combined and heated through, about 2-3 minutes; season with salt and pepper, to taste.
    4. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
    5. Serve immediately, garnished with cilantro.