Wash the rice thoroughly 2 to 3 times.
In a pan heat oil on medium heat. Add beans, capsicum and onion. Sauté for a minute and add rice. Mix well until oil is coated to vegetables and rice. Transfer in the casserole dish and add enchilada sauce, fresh coriander and water.

Add in salt to taste if preferred. Stir to combine and cover tightly with foil.
Bake in a preheated oven at 160 C for 45 minutes. Remove foil and check if all the water is absorbed and rice tender.

Once the liquid is absorbed, top with cheese, olives and tomatoes. Return to the oven uncovered for about 10 minutes or until the cheese is melted and is bubbly.
Let it rest for 5 minutes and garnish with fresh coriander, avocado, sour cream and jalapeños if preferred.
Enjoy 😉