Cheesy Skillet Tex-Mex Rice

Prep Time: 20 minutes

Cook Time: 25 minutes

45 minutes

Yield: 8 servings

Ingredients

• 1 tablespoon olive oil, plus more for greasing pan
• 1 red or green bell pepper, diced small
• 4 cups cooked and cooled brown or white rice (1 cup uncooked)
• 1 + 1/2 cups sharp cheddar cheese
• 1 (16-ounce) can petite-diced tomatoes and their juices
• 1 cup fresh or frozen corn
• 1/2 cup minced black olives
• 1 - 2 teaspoons chili powder, to taste
• coarse salt and fresh black pepper, to taste

Instructions

1. In a large cast-iron or nonstick skillet heat the oil over medium low heat and saute the pepper with a dash or two of salt and pepper until tender. Allow to cool.
2. In a large bowl mix together all the ingredients lightly mashing the tomatoes against the bowl and starting with one teaspoon of chili powder, 1/2 teaspoon salt and a few cracks of black pepper.
3. Heat the same skillet over medium-low heat and lightly grease. Add the rice mixture and cook 20 - 25 minutes scraping the rice up off the bottom with a metal spatula every 5 minutes or so. The goal is to get some crusty, brown (but not burnt) bits. Taste and season if needed halfway through.
4. Serve hot, warm or at room temperature.