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The NanoBond 10-Piece Titanium Ultimate Cookware Set, featuring frying pans, saucepans with lids, a sauté pan with lid, and a stockpot with lid, is displayed on a white marble countertop with a marble backsplash.
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The Thomas Keller Commercial Clad Stainless Steel 11-Piece Cookware Set features saucepans with lids, a stock pot, frying pans, and sauté pans—all designed for professional results and shown neatly arranged on a white marble countertop.
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Two Hestan OvenBond Tri-ply 3-Piece Set stainless steel sheet pans rest on a white marble surface, one diagonally atop the other with a wire rack inside. Both have wide, flat handles for easy handling.
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Mexican Rice

recipe courtesy of zimmysnook

Servings

8-12

Prep Time

15 minutes

Cook Time

40 minutes

Cuisine

Mexican

Category

Side Dish, Appetizer

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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

Directions

  1. In a 3qt ProBond Soup Pot, heat the olive oil over medium heat.

  2. Add the onion and bell pepper, cook, stirring occasionally, until tender, about 4-6 minutes.

  3. 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

  4. Stir in the cheese. Let rest 5 minutes before serving. Serve garnished with the chopped cilantro.