Cheesy Enchilada Rice

If you want the easiest and most delicious summer meal ever then this is it! This dish takes no time at all and you'll be surprised by how much flavor it has. There's nothing better than a yummy Mexican dish where you don't have to roll even one tortilla. And that melted cheese on top?? It doesn't get any better than that. As you can tell, I'm slightly obsessed with this recipe and if you want a real winner, bake up your own tortilla chips to scoop up the rice with. It makes it that much better!

Cheesy Enchilada Rice 
1 cup uncooked rice, rinsed
1 Tbsp. olive oil
2 tsp. garlic, minced
1 small onion, diced
1 red bell pepper, diced
1 (15 oz.) can black beans, drained and rinsed
1 (10 oz.) can mild red enchilada sauce (We like Old El Paso)
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. chopped fresh cilantro leaves

1. In a large saucepan (or rice cooker), cook rice and 1 1/2 cups water according to package directions; 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 3-5 minutes.
3. Stir in black beans, enchilada sauce, chili powder, cumin and oregano until well combined. Stir in cooked rice and heat 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 5 minutes. Garnish with cilantro and serve immediately with tortilla chips.


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