Mexican Rice
Mexican Rice
Rated 5.0 stars by 1 users
Category
Side Dish, Appetizer
Servings
8-12
Prep Time
15 minutes
Cook Time
40 minutes
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Author:recipe courtesy of zimmysnook
Ingredients
1 tbsp olive oil
1 red onion, diced
1 orange bell pepper, diced
3 cloves garlic, minced
1 cup frozen corn kernels
1 13.5oz can black beans
1 13.5oz can diced tomatoes
1 tsp dried oregano
2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
2 1/2 cups stock of choice (chicken, beef, vegetable, etc.)
1 1/2 cups 10-min rice
1 cup shredded cheddar cheese
Handful of cilantro, chopped
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ProBond 3qt Soup Pot
Products to Use:
Directions
In a 3qt ProBond Soup Pot, heat the olive oil over medium heat.
Add the onion and bell pepper, cook, stirring occasionally, until tender, about 4-6 minutes.
Add the garlic, corn and black beans, oregano, spices and cook until heated through, about 2-3 minutes. Add the can of diced tomatoes, stock, and rice, stir to combine. Bring to a boil, cover, reduce the heat and simmer until the rice is cooked, about 20 minutes
Stir in the cheese. Let rest 5 minutes before serving. Serve garnished with the chopped cilantro.
