Enchilada Rice

• FOR THE ENCHILADA RICE:
• 1 Tablespoon Extra Virgin Olive Oil
• 1 whole Onion, Diced
• 1 whole Green Bell Pepper, Diced
• 3 cloves Garlic, Minced
• 1/2 cups Enchilada Sauce, Recipe Follows
• 1 cup Black Beans, Rinsed And Drained
• 1 cup Frozen Corn, Thawed
• 1/2 cups Salsa
• 3 cups Brown (or White) Rice, Cooked
• 1 Tablespoon Fresh Cilantro, Chopped
• FOR THE ENCHILADA SAUCE:
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon All-purpose Flour
• 2 Tablespoons Chili Powder
• 1/2 teaspoons Light Brown Sugar
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Cumin
• 1/4 teaspoons Oregano
• 1 cup Chicken Stock
• Salt And Pepper, to taste

1. For the rice:
2. Heat oil in a large pot. Add onion and green pepper and saute until tender, 3-4 minutes. Add garlic and cook for an additional minute.
3. Stir in enchilada sauce, black beans, corn, salsa, rice and cilantro. Season with salt and pepper to taste.
4. For the enchilada sauce:
5. Heat oil in a medium pot. Add flour and stir for 1 minute. Stir in the sugar and seasonings.
6. Slowly whisk in stock. Simmer for 10-15 minutes or until thick. Season with salt and pepper to taste.

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Taken from tastykitchen.com/recipes/sidedishes/enchilada-rice/ (may not work)