Mexican Beans and Rice 2

Mexican Beans and Rice 2
Mexican Beans and Rice 2

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    teaspoon olive oil

  • 1

    tablespoon minced garlic

  • 1

    bag frozen chopped onions

  • 1/3

    bag frozen chopped green peppers

  • 1

    heaping teaspoon ground cumin

  • 1

    tsp dried thyme

  • 1

    tsp paprika

  • 14

    ounce package C&W frozen Sweet Corn, Black Bean and Pepper Salad mix.

  • 11/4

    cup chicken broth

  • 1

    cup salsa

  • 14.5

    ounce can kidney beans, rinsed and drained

  • 11/2

    cups instant rice

  • 1

    teaspoon salt

  • 2

    cup (16 ounces) shredded cheddar cheese

Directions

Heat oil in large non-stick skillet on medium-high heat. Add onion, pepper, garlic, cumin, thyme and paprika; sauté until tender. Add salad mix, broth and salsa; bring to a boil. Stir in salt, beans and rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese; cover. Let stand 2 minutes, or until cheese melts.

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