• In a large, deep skillet, begin to heat oil over medium heat.
• Add chopped onion and minced garlic. Saute for 2-3 minutes or until the onion is tender.
• Add rice and water to the skillet, cover, and lower the heat to a medium-low. Cook until the rice has absorbed the water and is tender.
• Stir in enchilada sauce, black beans, and corn. Simmer for another 5 minutes.
• Top with shredded cheese, turn off the heat and cover so that the cheese melts.
• Once the cheese has melted, top it with fresh cilantro and jalapeno slices, if desired.

Instant Pot Instructions

• Have all your ingredients prepped and mise en place to start.
• Add the onion and garlic, and saute for 5 minutes.
• Add the rice, water, corn, and black beans, and then the enchilada sauce, and stir. Attach the lid, set the valve to SEALING, manually set it and cook on HIGH pressure for 5 minutes. Let the pressure release naturally for 7 minutes, and then do a quick pressure release. 
• Initially, when you remove the lid, it may seem a bit watery but once stirred and let sit for a few minutes, it will thicken up.
• Add the cheese, close the lid and let it melt. When serving, add the chopped cilantro and jalapeno and season to taste.