“I love that this dinner takes only twenty minutes to make – that’s always good”

Cook the rice: In a large saucepan, combine 1 cup of uncooked white rice with 1 1/2 cups of water. Cook according to package directions. Once cooked, set aside.
Sauté the vegetables: Heat olive oil in a large skillet over medium-high heat. Add the diced yellow onion and bell pepper. Cook until the onions are translucent, about 3 minutes.
Add garlic: Add the minced garlic to the skillet and cook for 1 minute more.
Combine ingredients: Stir in the cooked rice, drained black beans, drained corn kernels, enchilada sauce, chili powder, and cumin.
Heat through: Cook until all ingredients are heated through, about 3 minutes. Season with salt and pepper to taste.
Melt the cheese: Remove the skillet from heat and top with the grated Mexican blend cheese. Cover the skillet and let it sit for about 2 minutes, or until the cheese is melted.
Garnish and serve: Garnish with chopped fresh cilantro and serve immediately. Enjoy!