Mexican Beans and Rice 2
By Mike_67
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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
Details
Servings 2
Preparation
Step 1
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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