Easy Mexican Rice Bowl (No Meat) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Great for lunch and like I said...easy. If you want the dish to be mild, sub the original Rotel for the can with the green chilies. Ingredients:
1 (15 ounce) can black beans (not drained) |
1 (15 ounce) can corn (drained) |
1 (10 ounce) can rotel (original, not drained) |
5 ounces saffron rice mix (packaged like mahatma) |
shredded cheddar cheese, to taste |
sour cream, taste |
tortilla (optional) |
Directions:
1. Cook rice per package instructions.
2. In the meatime, cook beans, corn and Rotel over medium heat until hot, about 5 minutes or until desired consistency. Don't make it too thick.
3. Scoop rice into bowls, pour hot mixture on top.
4. Finish by topping with cheese, sour cream with tortillas heated on the side. Can use as burrito stuffing for leftovers.
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