Cook rice according (I used a rice-cooker). You'll need 4-cups of cooked rice to Increase the recipe.
While rice is cooking, heat a large-heavy-skillet over medium high-heat (I used Ducth-oven).
Add 1 tbsp of olive-oil, garlic, saute the red-onion, and bell-pepper cook about 8-12minutes, or till onion becomes translucent.
Then add the corn and fire-roasted tomatoes, stir for 3minutes.
Add drained 4 cups of cooked rice, lime-juice, black-beans, enchilada-sauce, chili-powder, cream cheese, cumin, cayenne and ½ cup of mexican-cheese and add salt to taste.
Serve topped with added mexican-cheese, tortilla chips and sour-cream.