Cover beans with water in a pot. Simmer for an hour or until beans are tender. Caps from peppers and a garlic clove in the pot add flavor.
Cook rice according to package directions. A rice cooker is your friend.
In a skillet, saute peppers on medium for a few minutes until starting to soften. Lower heat and add garlic.
Add enchilada sauce, seasoning, and beans to skillet. Once enchilada sauce has thawed, if using frozen, add rice and stir until rice is coated. Liquid from the beans can be added for more moisture if the rice needs it.
Top with your favorite garnishes and enjoy!