Minutes Prep time: 15
Minutes Total time: 40
Servings: 8
Difficulty: easy
1 tablespoon olive oil
3 cloves garlic, minced
1 large jalapeno pepper, seeded and finely chopped
1 onion, chopped
1 large red bell pepper, seeded and chopped
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 bag (10 oz each) Birds Eye® Steamfresh Sweet Corn
1 tablespoon salt
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1 can (28 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
1 cup long-grain white rice, uncooked
2 cups water
1-1/2 cups shredded Mexican blend cheese
2 tablespoons chopped fresh cilantro
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 184 mg | 18% |
| Carbohydrate | 39 g | 13% |
| Cholesterol | 20 mg | 7% |
| Total Fat | 9 g | 13% |
| Iron | 3 mg | 15% |
| Calories | 275 kcal | 14% |
| Sodium | 1236 mg | 51% |
| Protein | 11 g | 21% |
| Saturated Fat | 4 g | 20% |
| Sugars | 5 g | 0 |
| Vitamin C | 48 mg | 79% |
In a 12-inch nonstick skillet, heat oil over medium heat. Add garlic, jalapeno, onion and bell pepper. Cook and stir 5 minutes or until softened. Add beans, corn, salt, chili powder and cumin; stir and continue cooking for an additional 5 minutes.
Add undrained tomatoes, rice, and water; stir well. Bring to a boil, then reduce heat to low, cover with lid and cook 20 to 25 minutes or until rice is cooked and water has been absorbed. Remove from heat, top Mexican rice with cheese, and let stand until cheese is melted. Sprinkle with cilantro and serve.
Vegetarian One-Skillet Mexican Rice
