ONE-POT MEXICAN BLACK BEANS AND RICE

Yield: 8 servings (save half for leftovers) | Prep time: 10 minutes | Cook time: 35 minutes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse rice and prepare according to package directions or recipe on page 98.

Step 2

rinse beans and prepare according to package directions or recipe on page

Step 3

While rice and beans cook, heat oil in skillet over medium heat. Add onion and sauté for 2 to 3 minutes. Add cumin, chili powder, paprika and salt.

Step 4

Add bell pepper and jalapeno. Cook for an additional 2 to 3 minutes.

Step 5

Add black beans, corn, salsa and cooked rice. Stir to combine.

Step 6

Set oven to broil. Top skillet with shredded cheese (optional) and broil 3 to 4 minutes, until cheese is bubbling.

Step 7

Serve with warmed corn tortillas or tortilla chips (store-bought or see recipe on page 103) and fresh cilantro (optional).

Step 8

Note: You can freeze this for later. To reheat, add a splash of broth or water and butter to rehydrate the rice and microwave or warm on the stovetop or oven.