Description
A rich, flavorful, and easy-to-make creamy dish combining rice, black beans, corn, and spices topped with melted cheese.
Ingredients
Scale
- 1 cup rice
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 can diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add diced onion and minced garlic; sauté for 3-4 minutes until translucent.
- Meanwhile, cook rice according to package instructions in a separate pot until fluffy.
- Add black beans, corn, and diced tomatoes to the skillet, stirring to combine. Heat for 5-7 minutes until warmed through.
- Stir in chili powder, cumin, salt, and pepper, cooking for an additional 2 minutes.
- Once the rice is cooked, add it to the skillet; fold everything together until combined.
- Sprinkle cheese over the top, cover the pan, and reduce heat to low. Let sit for 2-3 minutes until cheese is melted.
Notes
Allowing cheese to melt thoroughly is key for a cohesive texture. For flavor variations, try using quinoa instead of rice, or swap black beans for pinto beans.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg