EL CIELO'S VERSION OF MEXICAN BLACK BEAN TOMATO RICE

July 11, 2021

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.

 




Also in Recipes

Chilli Con Carne
Chilli Con Carne

October 13, 2021

Read More

Japanese Quesadillas
Japanese Quesadillas

July 11, 2021

Make delicious Japanese Quesadillas using traditional Mexican ingredients.

Read More

Mexican Rice
Mexican Rice

July 11, 2021

A classic homemade Mexican rice recipe.

Read More