Mexican Fried Rice

1 tablespoon olive oil 1 large garlic clove, minced 1 onion , diced 1 cup red bell pepper 1 cup black beans 1 cup frozen or fresh corn 4 cups cooked rice, day old 1 1/2 cups meat, shredded (optional)

For the Sauce: 6 tablespoons enchilada sauce 2 tablespoons water 1/2 teaspoon cumin 1/4 teaspoon chili powder 1/2 teaspoon paprika 1 teaspoon salt Black pepper

Combine the Sauce ingredients in a small bowl and mix. Heat the oil in a pan over high heat. Add garlic and cook for 10 seconds until fragrant. Add the onion and bell pepper and cook until the onion becomes translucent - about 2 minutes. If you are using uncooked protein, add it and sauté until just cooked through. Add the black beans and corn. If you are using cooked proteins (like shredded cooked chicken) add it at the same time. Cook for 1 minute just to heat through. Add the rice and Sauce and stir quickly to coat the rice evenly. Check seasoning and add more salt if you require it. Amount of salt required depends on the saltiness of the enchilada sauce you are using. Season with black pepper and serve immediately.

Enchilada Sauce: 4 tablespoons tomato paste 3 tablespoons water 1 teaspoon cumin ¼ teaspoon chili powder 1 teaspoon paprika 1 teaspoon oregano ½ teaspoon onion powder ½ teaspoon garlic powder 1 teaspoon salt