Servings: 8

1 medium red onion, diced 1 medium red onion, diced
8 cloves of garlic, minced 8 cloves of garlic, minced
1 red bell pepper, diced 1 red bell pepper, diced
1 cup frozen corn kernels 1 cup frozen corn kernels
8 oz enchilada sauce 8 oz enchilada sauce
14 oz diced fire roasted tomatoes 14 oz diced fire roasted tomatoes
juice of 1 lime juice of 1 lime
2 tablespoons cream cheese 2 tablespoons cream cheese
4 cups COOKED white rice 4 cups COOKED white rice
1 can black beans, drained 1 can black beans, drained
1 teaspoon chili powder 1 teaspoon chili powder
3 teaspoons cumin 3 teaspoons cumin
1/4 teaspoon cayenne ¼ teaspoon cayenne
1 teaspoon salt 1 teaspoon salt
1/2 cup mexican cheese + more for topping ½ cup mexican cheese + more for topping
sour cream, for serving sour cream, for serving
tortilla chips, for serving tortilla chips, for serving

Cook rice according to instructions (I used a rice cooker) - the amount of uncooked rice varies based on your brand. You will need 4 cups of cooked rice to add to the recipe
While rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven)
Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8 to 12 minutes, or until onion becomes translucent
Add the corn and fire roasted tomatoes and stir an additional 3 minutes
Add drained black beans, 4 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and ½ cup of mexican cheese
Add salt to taste (I used a teaspoon)
Serve topped with additional mexican cheese, sour cream, and tortilla chips
Enjoy!