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Mexican Beans and Rice 2

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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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