Ingredients
The following ingredients have 4 Servings
- 3 cups uncooked instant rice
- 3 cups water
- ½ cup diced red and green bell peppers
- ½ cup frozen corn
- ½ cup salsa ((or Rotel diced tomatoes with green chilies))
- ⅔ cup enchilada sauce
- 1 cup shredded Mexican cheese (divided in half)
- diced cilantro, (for topping)
Instruction
- Combine uncooked rice and water in a large oven-safe skillet, and cook as directed on package.
- Once cooked, add in bell pepper, corn, salsa, cheese, and enchilada sauce.
- Stir/mix thoroughly.
- Cover with a layer of shredded cheese, then bake at 350 degrees for 20-25 minutes.
- Remove from oven, sprinkle on cilantro, and serve warm.
