Cheesy Mexican Rice With Black Beans and Corn

Name: Cheesy Mexican Rice With Black Beans and Corn
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 1 cup basmati rice (cooked to package instructions with a firm texture) or 1 cup white rice (cooked to package instructions with a firm texture); 2 -3 tablespoons olive oil; 1 large onion, diced; 4 garlic cloves, finely chopped; 1 jalapeno pepper, finely diced (to taste); 1 cup corn; 2 tablespoons chili powder (chipotle, ancho, etc.); 2 teaspoons cumin; 1 (15 ounce) can black beans, drained and rinsed well; 1 (10 ounce) can diced tomatoes and green chilies, drained; 2 cups shredded cheddar cheese (plus extra for melting on top) or 2 cups monterey jack cheese (plus extra for melting on top); chopped cilantro, chopped green onion, sour cream and avocado for garnish; tortilla chips (optional); flour tortilla (optional)

Submitted by gailanng

"A versatile and filling stove-top recipe than can be used as is, wrapped in a warmed tortilla or eaten with crispy tortilla chips."

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Ready In:: 30mins
Ingredients:: 14
Serves:: 4-6

ingredients

1 cup basmati rice (cooked to package instructions with a firm texture) or 1 cup white rice (cooked to package instructions with a firm texture)
2 -3 tablespoons olive oil
1 large onion, diced
4 garlic cloves, finely chopped
1 jalapeno pepper, finely diced (to taste)
1 cup corn
2 tablespoons chili powder (chipotle, ancho, etc.)
2 teaspoons cumin
1 (15 ounce) can black beans, drained and rinsed well
1 (10 ounce) can diced tomatoes and green chilies, drained
2 cups shredded cheddar cheese (plus extra for melting on top) or 2 cups monterey jack cheese (plus extra for melting on top)
chopped cilantro, chopped green onion, sour cream and avocado for garnish
tortilla chips (optional)
flour tortilla (optional)

directions

In a large pan, heat olive oil over medium heat. Add the onion and saute until soft and translucent, about 5 minutes. Add garlic and continue sauteing another 2 minutes. Add the jalapeno pepper then the corn; stir well. Add chili powder and cumin and stir together until mixed.
Add beans and drained tomatoes; stir well. Remove from heat and fold in the prepared rice, incorporating all ingredients. Add cheese and stir together until cheese is distributed and melted. Salt and pepper to taste, if desired. Sprinkle remaining cheese on top. (If your rice is cold, placing the lid on top a few minutes should warm it through.).
Serve with a variety of toppings: chopped cilantro, green onions, sour cream, avocado slices and chips or flour tortillas.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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