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    You are in: Home / Recipes / Cheesy Mexican Rice With Black Beans and Corn Recipe
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    Cheesy Mexican Rice With Black Beans and Corn

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    gailanng's Note:

    A versatile and filling stove-top recipe than can be used as is, wrapped in a warmed tortilla or eaten with crispy tortilla chips.

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    Units: US | Metric


    1. 1
      In a large pan, heat olive oil over medium heat. Add the onion and saute until soft and translucent, about 5 minutes. Add garlic and continue sauteing another 2 minutes. Add the jalapeno pepper then the corn; stir well. Add chili powder and cumin and stir together until mixed.
    2. 2
      Add beans and drained tomatoes; stir well. Remove from heat and fold in the prepared rice, incorporating all ingredients. Add cheese and stir together until cheese is distributed and melted. Salt and pepper to taste, if desired. Sprinkle remaining cheese on top. (If your rice is cold, placing the lid on top a few minutes should warm it through.).
    3. 3
      Serve with a variety of toppings: chopped cilantro, green onions, sour cream, avocado slices and chips or flour tortillas.

    Ratings & Reviews:


    Nutritional Facts for Cheesy Mexican Rice With Black Beans and Corn

    Serving Size: 1 (228 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 641.9
    Calories from Fat 258
    Total Fat 28.7 g
    Saturated Fat 13.4 g
    Cholesterol 59.3 mg
    Sodium 708.9 mg
    Total Carbohydrate 72.2 g
    Dietary Fiber 11.4 g
    Sugars 4.4 g
    Protein 27.6 g

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