Ingredients
- 3 cups water
- 3 cups instant rice
- 1 can RO*Tel Tomatoes Original (10 oz can)
- 1/2 Medium yellow onion (chopped)
- 1/2 Large green bell pepper (chopped)
- 1/2 cup frozen corn
- 1/2 can green chilis (6 oz can)
- 2 tablespoons chopped jarred jalapenos
- 1/2 cup canned black beans (drained & rinsed)
- 1 can Old El Paso Red Enchilada sauce (10 oz can)
- 1 teaspoon Two Snooty Chefs Oaxaca Mole Seasoning
- 1 teaspoon ground cumin
- 2 cups Mexican style shredded cheese
- additional cheese, cilantro and olives for garnish
Recipe Description
It’s almost here… one of my favorite food holidays, Cinco de Mayo. Ok, maybe it’s not a food holiday, but it’s a great reason for me to eat Mexican food. All. Day. Long. Mexican cuisine is one of my favorites so in honor of the upcoming event, I made a Cheesy Rice Bake that pairs perfectly with enchiladas or any of your favorite Mexican dishes.
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