Spanish Rice and Beans

 

Over the last little while I have been trying to come up with my own Spanish rice and bean dish. I finally came up with one we all love. We like eating it as a rice bowl topped with shredded cheese, as a burrito wrapped in a whole wheat tortilla, stuffed and baked in a red pepper topped with melted cheddar cheese, scooped up with lime tortilla chips, or in a cheese quesadilla. Sometimes I add chicken or tequila lime turkey breast from Jennie O' Turkey.

Spanish Rice and Beans
Submitted by Kelly Marsden

4-5 large garlic cloves minced
1 small yellow onion diced
2 Tbsp. olive oil
1 15 oz. can diced tomatoes with juice
1 cup chunky salsa (mild, medium, or spicy)
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground oregano
1 15 oz. can corn drained and rinsed
4 cups cooked brown rice (Cook as directed on pkg. I use chicken broth and bullion)
1 15 oz. can pinto beans drained and rinsed
1 15 oz. can black beans drained and rinsed

Optional:
Add cooked diced chicken breast or Jennie O' Tequila Lime Turkey breast.
Top with shredded cheddar and monterey jack cheese.

In a large deep saute pan saute diced onion and minced garlic in olive oil until soft and translucent. Add tomatoes with juice, salsa, cumin, coriander, and oregano. Simmer and reduce most of the liquid. Next add corn, brown rice, and chicken or turkey (optional). Finally gently mix in pinto and black bean. Heat completely and serve as desired.