Ingredients
Units
Scale
2 cups cooked long-grain rice
1 tablespoon olive oil
1 small onion, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can tomato sauce
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Salt and pepper to taste
1 chipotle pepper in adobo sauce, finely minced (the hidden kick!)
1 cup shredded cheddar cheese
1/4 cup diced red onion
1/4 cup diced tomato
1/4 cup diced green bell pepper
1/4 cup diced yellow bell pepper
Instructions
1. Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and bell peppers and cook until softened, about 5-7 minutes.
2. Stir in the diced tomatoes (undrained), tomato sauce, chili powder, cumin, garlic powder, salt, pepper, and the finely minced chipotle pepper.
3. Bring to a simmer and cook for 5 minutes, stirring occasionally.
4. Add the cooked rice to the skillet and stir to combine well with the sauce. Make sure all rice is evenly coated.
5. Sprinkle the shredded cheddar cheese evenly over the rice mixture.
6. Cover the skillet and cook until the cheese is melted, about 2-3 minutes.
7. Remove from heat and garnish with diced red onion, tomato, green bell pepper, and yellow bell pepper.
8. Serve immediately.