EL CIELO'S VERSION OF MEXICAN BLACK BEAN TOMATO RICE

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup frozen corn kernels
• 1 15.5-ounce can LA SIERRA - WHOLE BLACK BEANS, drained and rinsed
• 1 14.5-ounce can diced tomatoes, with juices
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 cup long-grain white rice
• salt and freshly ground black pepper
• 1 cup shredded cheddar
• Chopped cilantro, for garnish

Instructions

• In a Dutch oven or other heavy-bottomed pot with a lid, heat the olive oil over medium high heat.
• Add the onion and bell pepper and cook, stirring frequently, until the vegetables are tender and the onion is translucent, about 5 minutes.
• Add the garlic, corn and black beans and cook until the corn and beans are heated through, about 2 minutes.
• Stir in 1 1/2 cups water, the diced tomatoes and their juices, chili powder, cumin, rice and a pinch of salt and pepper.
• Bring to a boil, cover, reduce the heat and simmer until the rice is cooked, about 20 minutes.
• Stir in the cheese until melted. Taste for seasoning and serve garnished with chopped cilantro.

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