INGREDIENTS
4 cups
white-rice
1 cup
frozen-corn kernels
1 medium
red-onion
8 cloves
garlic
8 ozs
enchilada-sauce
1/4 tsp
cayenne
2 tbsps
cream-cheese
1 can
black-beans
1 tsp
chili-powder
3 tsps
cumin
14 ozs
fire-roasted tomatoes
1
red-bell pepper
1 serving
salt
1/2 cup
mexican-cheese
1 serving
tortilla-chips
1 serving
sour-cream