Black Beans and Rice (WIP)

We use this as burrito filling.

Yield: 7-8 servings

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup uncooked jasmine rice (if using another kind, adjust recipe per instructions on bag)
• 1½ cups chicken broth
• 15-ounce can black beans, drained and rinsed
• 10-ounce can Rotel
• 1 cup frozen corn
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons ground cumin
• 1 teaspoon onion powder
• ¼ teaspoon paprika
• ¼ teaspoon cayenne pepper (optional)
• 2 teaspoons lime juice

Directions:

1. In a stockpot over medium heat, heat the oil. Add the rice and garlic, stir to coat the rice and sauté for 2 minutes.
2. Add the chicken broth, black beans, Rotel, corn, salt, pepper, cumin, onion powder, and paprika. Bring to a simmer, cover and lower the heat to medium-low and cook for 15-20 minutes, until rice is cooked.
3. Add lime juice and season to taste. Serve garnished with shredded cheese, sour cream, hot sauce, etc.

Optional: Add a cup of shredded/chopped chicken.

(Adapted from Plated Cravings.)