Fiesta Rice

Fiesta Rice

Adapted from Vintage Victuals

Ingredients:

2 cups white rice, cooked

1 cup fresh or canned mexicorn (I used canned since this is what I had on hand)

1/8 teaspoon cumin

1/8 teaspoon corriander1 tablespoon enchilada sauce (left over from the Chicken Enchilada recipe - you can use canned)

3/4 cup shredded monterey jack cheese

Salt and pepper to taste

Directions for cooking:

Combine the rice, the mexicorn, cumin, corriander, enchilada sauce and heat through on low heat. Right before serving add and the shredded cheese, tossing lightly with a fork. Season to taste with salt and pepper. Serve immediately.

Enjoy!