Rice With Black Beans and Cheese |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
You can use cooked frozen or cooked fresh corn or in place of the canned, also adjust the spice amounts to taste. This makes a good vegetarian dish if you substitute vegetable broth or water for the chicken broth. This will feed 3-4 people but can easily be doubled if desired. Ingredients:
3 -6 tablespoons oil |
1 small onion, chopped |
2 tablespoons fresh minced garlic |
1 small red bell pepper, seeded and chopped |
1/2 cup chicken broth or 1/2 cup water |
2 teaspoons dried chili pepper flakes (or to taste) |
2 -4 teaspoons chili powder |
1 teaspoon cumin |
1/2 teaspoon dried oregano |
1 pinch coriander |
1 (15 ounce) can black beans, rinsed and drained |
1 (12 ounce) can corn niblets |
4 cups hot cooked rice, divided (can use more rice) |
2 cups cheddar cheese, divided (or to taste) |
Directions:
1. Prepare four bowls or plates.
2. Heat oil in a saucepan over medium heat.
3. Add in onion, red bell pepper and dried chili flakes; cook for 5 minutes adding in the garlic the last 2 minutes of cooking.
4. Add in the chicken broth, chili powder, cumin, oregano, pinch coriander, drained black beans and corn; bring to a simmer and season with salt and pepper; reduce heat and simmer for about 10 minutes (adjusting all the spices to taste).
5. Place 1 cup of rice (or more) in each of the four bowls or plates, then divide and top with the bean mixture, then sprinkle with about 1/2 cup shredded cheese.
6. Delicious!
|
|