- 3 cups water
- 3 cups uncooked instant rice
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 carrots, peeled and very thinly sliced
- 1 clove garlic, chopped
- 1 (15 ounce) can black beans, undrained
- 1 (15 ounce) can pinto beans, undrained
- 1 (15 ounce) can whole kernel corn, drained
- 1 tablespoon ground cumin
- 1 teaspoon lime juice
- 1 teaspoon chili powder
- salt and ground black pepper to taste
- 1 cup shredded Colby cheese
- Bring 3 cups water to a boil in a saucepan; stir in rice. Cover and remove from heat; let stand until water is absorbed, at least 5 minutes.
- Heat olive oil in a large skillet over medium-high heat; add onion, carrots, and garlic. Cook and stir until soft, about 5 minutes.
- Mix black beans, pinto beans, corn, cumin, lime juice, chili powder, salt, and pepper into the skillet. Reduce heat to low. Simmer uncovered, stirring occasionally, until flavors combine, about 15 minutes. Serve bean mixture over rice; top with shredded Colby cheese.
10/18/2019
recipepes.com
cheap veggie beans and rice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
