One-Pot Enchilada Rice

• oil1 tablespoon
• minced garlic1 tablespoon
• chopped red onion2¾ oz
• chopped bell peppers3½ oz
• chopped tomatoes7 oz
• water3 cups
• rice10½ oz
• canned black beans6 oz
• chopped fresh cilantro1 tablespoon
• tomato sauce9¼ oz
• chili powder1 teaspoon
• cumin1 teaspoon
• salt1 teaspoon
• pepper1 teaspoon
• shredded cheese1¾ oz
• avocado½

Instructions

1. 1

   Preheat the oven to 400ºF (200ºC).

2. 2

   Heat the oil in a cast-iron skillet over medium heat.

3. 3

   Add the garlic and onion to the skillet and stir until the garlic is slightly golden and the onion has softened.

4. 4

   Add the bell pepper and sauté for 2-3 minutes, or until softened.

5. 5

   Add the tomatoes and sauté for 1 minute.

6. 6

   Remove the sautéed vegetables from the pan and set aside.

7. 7

   Pour the water into the skillet and bring to a boil.

8. 8

   Add the rice and stir for 12-15 minutes, until the rice is fluffier but just slightly tender.

9. 9

   Stir in the sautéed vegetables and black beans.

10. 10

    Add the cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir to combine.

11. 11

    Sprinkle the cheese on top, if using.

12. 12

    Bake for 20-25 minutes, until the rice is tender and the cheese is melted and bubbling.

13. 13

    Allow to cool for 5 minutes.

14. 14

    Garnish with cilantro and avocado (optional).

15. 15

    Enjoy!