Name: Mexican Black Beans and Rice
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Coconut oil - 2 tablespoons; Chili powder - 1 teaspoon; Garlic powder - 1 teaspoon; Ground cumin - 1 teaspoon; Ground coriander - 1 teaspoon; Celery, chopped - 2 stalks; Tomato, chopped - 1; Frozen corn - ½ cup; Chopped fresh oregano - 2 teaspoons; Chopped fresh cilantro - 2 teaspoons; Black beans, rinsed and drained - 1 (15 ounce) can; Mild salsa - ½ cup; Water, or as needed - ¼ cup; Cooked white rice - 2 cups; Salt to taste - 2 cups

Ingredients for - Mexican Black Beans and Rice

1. Coconut oil 2 tablespoons

2. Chili powder 1 teaspoon

3. Garlic powder 1 teaspoon

4. Ground cumin 1 teaspoon

5. Ground coriander 1 teaspoon

6. Celery, chopped 2 stalks

7. Tomato, chopped 1

8. Frozen corn ½ cup

9. Chopped fresh oregano 2 teaspoons

10. Chopped fresh cilantro 2 teaspoons

11. Black beans, rinsed and drained 1 (15 ounce) can

12. Mild salsa ½ cup

13. Water, or as needed ¼ cup

14. Cooked white rice 2 cups

15. Salt to taste 2 cups

How to cook deliciously - Mexican Black Beans and Rice

1 . Stage

Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.

2 . Stage

Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.

3 . Stage

Remove from the heat and stir in cooked rice until coated. Season with salt.