Enchilada Rice Skillet
2 C cooked rice
2 T oil
½ onion, diced
1 bell pepper, diced
1 C corn
1 C black beans
1 can enchilada sauce (we are using mild green)
1 T garlic granules
½ t chili powder
½ t cumin
¼ t Mexican oregano
1 C shredded cheese
Chopped fresh cilantro to taste
Cook rice according to directions.
Heat oil in a large skillet and add your garlic, onion, and bell pepper.
Cook stirring, frequently, until onions have become translucent, about 2-3 minutes.
Stir in rice, corn, black beans, enchilada sauce, 1 T cilantro, chili powder, cumin, and Mexican oregano until well combined and heated throughout.
Add salt and pepper as needed.
Top with shredded cheese, cover until cheese has melted or pop it under the broiler.
Garnish with the other 1 T of cilantro!