Cheesy Enchilada Rice Skillet
While dicing the bell pepper for today, prepare the rest of the bell peppers for the week. 2 red, green, or yellow for Day 3, Creamy Cajun Pasta Bake; 1 red bell pepper for Day 5, Blue Cheese and Beef Pasta Salad
Yield: 4 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | uncooked rice |
| 1 tablespoon | olive oil |
| 2 cloves | garlic, minced |
| 1 | small onion, diced |
| 1 | green 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.
Source: damndelicious.net
