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EL CIELO'S VERSION OF MEXICAN BLACK BEAN TOMATO RICE
July 11, 2021
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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