EASY CHEESY TEX MEX RICE

EASY CHEESY TEX MEX RICE 4 cups cooked white rice 1 (16 ounce) can diced tomatoes, undrained 1 cup fresh or frozen corn (I like fire roasted corn if getting frozen) 1 cup diced green pepper 1 (1 ounce) packed Taco Seasoning (or Spicy Taco Seasoning) 1 (4.5 ounce) can green chiles, undrained 1/2 cup diced white onion 1/2 cup fresh cilantro, minced 2 cups Mexican Blend cheese Freshly diced tomatoes, onion and cilantro for garnish (optional) Combine the cooked rice into a bowl with all the other ingredients, adding the cheese last. Stir until everything is fully combined. Pour the mixture into a nonstick or cast iron skillet over medium heat. (note: make sure your cast iron is properly seasoned or this will still pretty bad. If seasoned it should be fine) Allow to cook for 30 minutes, stirring and releasing from the bottom and sides every 5 minutes. Do not stir more than that, you want everything to caramelize. YUM! That cheesy crust forming on the side and bottom is the best part so be sure to scrape it all back into the rice. Serve garnished with more cilantro and freshly diced onion and tomato.