courtesy of Power Your Lunchbox Pledge by Produce for Kids

If you like spicy like us add some jalapenos to this bowl!

Ingredients
1 Tbsp. olive oil
1 large carrot, shredded
1 small onion, chopped
1 bell pepper, chopped
1 Tbsp. chili powder
1 tsp. garlic powder
1⁄2 tsp. salt
2 cups long-grain rice
1 (14 oz.) can low-sodium black beans, drained 11⁄2 cups no-salt-added corn
11⁄2 cups shredded lowfat cheddar cheese, divided 1 (10 oz.) can enchilada sauce
2 medium tomatoes, chopped
1⁄2 cup nonfat plain Greek yogurt
1⁄4 cup cilantro, chopped

Method

1. Heat oil in large pot over medium heat. Add carrot, onion and pepper. Cook, stirring occasionally, 3-4 minutes, or until softened. Add chili powder, garlic powder and salt. Stir. Add rice and 31⁄2 cups cold water. Increase heat to high and bring to a boil. Stir well. Reduce to low and cover. Cook, covered, 16-18 minutes, or until rice is tender.
2. Stir in beans, corn and 1 cup cheese. Allow to heat through 1-2 minutes.
3. Spoon into bowls. Top with enchilada sauce, remaining cheese, tomatoes, Greek yogurt and cilantro.