Enchilada Rice

Enchilada Rice 1 cup uncooked rice 1 pound lean ground beef or ground turkey 1 medium onion, chopped 1 red bell peppers, chopped 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 cup light sour cream 2 cups green enchilada sauce (about 1 1/2 cans) 1 cup shredded cheddar cheese, divided 1 can sliced black olives 1 cup canned black beans, rinsed 1/2 cup sliced green onions Cook rice according to package directions. While rice is cooking, brown beef in a large skillet with onions and bell pepper. While beef is browning, stir together sour cream, enchilada sauce, 1/2 cup shredded cheese, black olives and black beans. When beef is completely browned, drain the fat and add chili powder and cumin and stir and heat one minute. Stir in enchilada sauce mixture and cooked rice and stir and cook until warmed through. Season to taste with salt. Top mixture with remaining 1/2 cup cheddar. Cover skillet and heat until cheese has melted, about 1 minute. Top with green onions and serve.