Something that really got me into blogging was seeing blog posts for recipes that I always wanted to try, or did try. So, now that I have my blog up and running, I decided that I also wanted to incorporate recipes that I tried, or food that I eat out and about, on here. This recipe was inspired by this recipe by Chef in Training that I tried a few weeks ago. It was a perfect & easy dinner for one and the leftovers made a perfect lunch the next day. When I ate it, I ended up cutting up the pepper and mixing everything together, so I decided to try something different, this time with rice.
- 2 bell peppers
- I used two red, but any combination of red, yellow and green will do. Add more or less to preference
- 1 can of black beans
- 1 can of corn
- 1 can of red enchilada sauce
- 16 oz bag of rice
- Mexican-style cheese
- Optional: tortillas
- Bring one pot of medium water to a boil
- Dice up the peppers
- Drain the corn and beans
Once the water comes to a boil, add the rice. The brand of rice that I used (Market Pantry from Target) said to cook the rice for 20 minutes. Follow the instructions of the rice. After about 10 or 11 minutes (or halfway through) add the peppers. After another 5 or 6 minutes, add the corn and black beans. Stir together to really blend everything together.
Then, with a minute left, add the red enchilada sauce and stir all together. Serve and top with cheese while still hot to melt the cheese. I prefer to add the cheese after I serve it so that the cheese is fresh-er than if I added it before serving. Add a tortilla (or two) and voila!
This honestly was such an easy and quick recipe to make and I have TONS of leftovers!
Let me know if you make this recipe! Leave me a comment below or send me a message on Facebook or Instagram! I'd love to hear what you think of this recipe!