Step 1

Cook your rice according to instructions (I used a rice cooker) You will need 4 cups of cooked rice to add to the recipe

Step 2

While your rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven, but any large pot or deep skillet is fine to use)

Step 3

Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, until the onion softens

Step 4

Add the corn and fire roasted tomatoes and stir an additional 3 minutes

Step 5

Add the drained black beans, cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of the mexican cheese

Step 6

Stir the casserole and salt to taste (I used 1 teaspoon of salt)

Step 7

Serve hot topped with additional mexican cheese, sour cream, and tortilla chips