Enchilada Rice

I whipped up this recipe with some leftovers and some ingredients I had on hand. This recipe is nice because it's simple and can be modified very easily with whatever ingredients you and your family prefer. I intended for this to be a side dish, but adding cooked chicken or pork would easily make this a meal.

• Ready In: 40 mins
• Serves: 5-6
• Yields: 5-6 1 cup servings

Ingredients

• 1  cup rice
• 1 (15 ounce) can black beans
• 1 (10 ounce) can  enchilada sauce (Red)
• 1⁄4 cup  diced  jalapeno (this really kicks up the heat, omit for a milder version)
• 1 1⁄2 cups  shredded cheddar cheese
•  sour cream (optional)

Directions

1. Preheat oven to 375 degrees.
2. Cook rice according to the directions on the package (depending on the kind of rice this makes between 2 to 3 cups of rice).
3. Let the rice cool for 5 to 10 minutes.
4. Combine all the ingredients into a greased baking dish, mix until well blended.
5. Cover with foil and bake for 20-25 minutes.
6. Top with sour cream and cheese if desired.