EL CIELO'S VERSION OF MEXICAN BLACK BEAN TOMATO RICE

May 23, 2020

EL CIELO'S VERSION OF MEXICAN BLACK BEAN TOMATO RICE

 

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup frozen corn kernels
  • 1 15.5-ounce can LA SIERRA - WHOLE BLACK BEANS, drained and rinsed
  • 1 14.5-ounce can diced tomatoes, with juices
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 cup long-grain white rice
  • salt and freshly ground black pepper
  • 1 cup shredded cheddar
  • Chopped cilantro, for garnish

 

Instructions

  • In a Dutch oven or other heavy-bottomed pot with a lid, heat the olive oil over medium high heat.
  • Add the onion and bell pepper and cook, stirring frequently, until the vegetables are tender and the onion is translucent, about 5 minutes.
  • Add the garlic, corn and black beans and cook until the corn and beans are heated through, about 2 minutes.
  • Stir in 1 1/2 cups water, the diced tomatoes and their juices, chili powder, cumin, rice and a pinch of salt and pepper.
  • Bring to a boil, cover, reduce the heat and simmer until the rice is cooked, about 20 minutes.
  • Stir in the cheese until melted. Taste for seasoning and serve garnished with chopped cilantro.

 




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