This one-pot dinner is like a deconstructed burrito bowl--especially when topped with salsa, sliced avocado or a dollop of Greek yogurt for a cool, creamy accent. You can also enjoy it as a meal on its own, or as a vegetarian taco or burrito filling or a side dish on taco night.
Ingreadient
- 1 tablespoon canola oil
- 1 cup long-grain rice
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 (14 ounce) can petite-diced tomatoes
- 1 ½ cups water
- 1 (15 ounce) can no-salt added black beans, rinsed
- 1 cup frozen corn
- ½ cup chopped cilantro
- 3 tablespoons Salsa and/or shredded Mexican blend cheese
Direction
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Heat oil in a large saucepan over medium heat. Add rice and cook, stirring, until starting to brown, about 3 minutes. Add onion, garlic, chili powder, cumin, salt and pepper; cook, stirring, until fragrant; 1 to 2 minutes. Add tomatoes and water; bring to a boil, then reduce heat to maintain a simmer. Cover and cook until the liquid has been absorbed, 18 to 20 minutes. Remove from heat and fluff with a fork. Gently stir in beans and corn. Cover and let stand for 10 minutes. Stir in cilantro and serve with salsa and cheese, if desired.
