Super fast, super versatile, super tasty - a super mid week meal to add to your rotation! Feel free to substitute the ingredients with whatever you have on hand, including adding proteins - any shredded or diced meat would be a great addition. The key to keeping it "Mexican" is the enchilada sauce and the spices.
1. To make this ahead to freeze, cook the onion, garlic, bell pepper and meat (if using), then remove from heat and allow to cool. Then pour into a ziplock bag alone with all the other ingredients EXCEPT the enchilada sauce, water and rice. Then to cook, thaw the ingredients, heat 1 tbsp olive oil in a pan over high heat, add the ingredients first and cook until heated through and excess water is evaporated. Then add the rice and enchilada sauce and cook as per the recipe. I also recommend using frozen rather than canned corn kernels.
3. This dish is best made with leftover rice made at least 6 hours or so ago, preferably the day before. It can also be made with freshly cooked rice but it will be harder to toss the Sauce through evenly as the rice will be harder to break up.
3. Enchilada Sauce
can be substituted with taco sauce. If you don't have either, you can substitute with tomato paste using the following recipe:
4 tbsp tomato paste
3 tbsp water
1 tsp cumin
1/4 tsp chilli powder (or to taste)
1 tsp paprika
1 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt