In case you’re wondering, I am alive. I’ve just had my hands full with the new addition to my family. Grayson Daniel was born at 2:30am on June 3rd. He’s perfect.
I am aware that he was born over a month ago, and that I have failed to announce it here. He’s kept me pretty busy, and I’ve been drowning in a bit of postpartum depression. Thankfully it was caught early, and I was able to get treatment right away. I’m feeling a lot more human already, and I’m able to fully enjoy my adorable little dude.
Of course I can’t post without including a recipe, right? I owe you guys… so I come baring one of my family’s favorite meals. I’ve had a few people ask for this recipe, and I’ve been meaning to post it for months now. I’m finally doing it!
I adapted this recipe from Domestic Superhero’s Cheesy Veggie Enchilada Skillet Rice. She has some amazing recipes. So, make sure you go check out her blog. I did change a few things in the recipe. The most important one is changing it from using cooked rice to a one pan meal.
I’ve been trying to make one meatless meal per week, and this is the one my family has been asking for most. We seriously love this, and I hope you do, too!
Vegetarian Southwest Cheesy Rice
1 Tbsp Olive Oil
1 Onion, Chopped
2 Bell Peppers, Chopped
1 Cup Long Grain Enriched Rice
2 15oz Cans Black Beans
1 Cup Frozen Corn
1 10oz Can Green Enchilada Sauce
1 10oz Can Red Enchilada Sauce
2 Cups Water
1 tsp Chili Powder
1 tsp Cumin
2 Cups Shredded Mexican Blend Cheese
Heat the olive oil in a large skillet. Add the onions and peppers and cook until onions are translucent, about two to three minutes.
Add the rice and cook for another minute. Stir in the black beans, corn, enchilada sauces, water, and seasoning and bring to a simmer.
Reduce heat to low, cover, and cook for 20 minutes.
Turn the heat off and let sit, still covered, for an additional 10 minutes.
Stir in the cheese and enjoy.