Cheesy Enchilada Rice Skillet

• Produce

  • 1 Bell pepper
  • 1 cup Black beans, canned
  • 2 tbsp Cilantro, fresh leaves
  • 1 cup Corn, canned kernels
  • 2 cloves Garlic
  • 1 Onion, small
  • 1/4 tsp Oregano

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin

• Dairy

  • 1 cup Mexican-blend cheese

• Prepared

  • 3/4 cup Old El Paso™ mild enchilada sauce

• Other

  • 1/2 cup Old El Paso™ mild green enchilada sauce

Found on damndelicious.net

Description

Ingredients

• 1 cup uncooked rice
• 1 tablespoon 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 Old El Paso™ mild enchilada sauce
• 1/2 cup Old El Paso™ mild green enchilada sauce
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon oregano
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded Mexican blend cheese
• 2 tablespoons chopped fresh cilantro leaves

Directions

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. 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. 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. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes. Serve immediately, garnished with cilantro.