Arroz mexicano

Name: Mexican Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8-12
Cuisine: Mexican
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; ProBond 3qt Soup Pot

Mexican Rice

recipe courtesy of zimmysnook

Rated 2.8 stars by 4 users

Cuisine

Mexican

Servings

8-12

Prep Time

15 minutes

Cook Time

40 minutes

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

Products to Use:

ProBond 3qt Soup Pot

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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.