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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.