Should I serve this on rice or greens? I just couldn’t decide between the two….so I made both! This is made with my homemade taco seasoning. Happy Cooking!
~ Gena
Ingredients:
Serves 6
1 Tablespoon olive oil
1 red bell pepper, de-seeded and chopped
1 small onion, diced
1/2 cup salsa
1 15 oz can black beans, rinsed and drained
1 15 oz can pinto beans, rinsed and drained
1 cup frozen corn
1 15 oz can diced tomatoes
1 4 oz can diced green chiles
1 cup jasmine rice (or any long grain) plus 1 cup more for serving, if desired
1 Tablespoon homemade taco seasoning
2 1/2 cups chicken stock
1 cup shredded cheddar cheese
salt and pepper to taste
8 oz spinach or other greens for serving, if desired
Optional toppings:
sour cream
cilantro
green Onions
tomatoes
avocado
tortilla chips
Directions:
- In a large pan heat the olive oil over medium heat. Saute the onions and red peppers.
- Add in beans, salsa, black beans, corn, tomatoes, green chiles, jasmine rice and taco seasoning. Stir until combined.
- Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.
- When rice is done, season with salt and pepper to taste.
- Serve with a sprinkle of cheddar and your favorite toppings. We like to serve over lettuce in a salad bowl and eat with tortilla chips. Although it is great served over rice as well.
Enjoy!!