Cheesy Mexican Rice & Black Beans

Cheesy Mexican Rice & Black Beans

I made my Cheesy Mexican Rice and Black Beans last night to accompany grilled Mexican spiced pork chops with a side salad of mache greens, avocado, cilantro and scallion.  The recipe yields a ton (especially when served as a side dish)...so with the leftovers, tonight's dinner will be Chicken Burritos with (you guessed it) Cheesy Mexican Rice and Black Beans!

Ingredients

  • I made my Cheesy Mexican Rice and Black Beans last night to accompany grilled Mexican spiced pork chops with a side salad of mache greens, avocado, cilantro and scallion.  The recipe yields a ton (especially when served as a side dish)...so with the leftovers, tonight's dinner will be Chicken Burritos with (you guessed it) Cheesy Mexican Rice and Black Beans!
  • Cheesy Mexican Rice and Black Beans
  • 1 cup white rice, cooked according to package instructions (I use Trader Joe's Organic Basmati and use the "firmer" rice instructions on the package...you don't want your rice mushy!)
  • 2-3 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves of garlic, finely chopped
  • 1 jalapeno pepper, finely diced (I roasted mine in a cast iron skillet and removed the skin first. I also included all seeds for heat... (*the roasting is optional, if not, leave raw)
  • 1 cup corn
  • (frozen or fresh)
  • 2 tablespoons chili powder (I used dark chili powder)
  • 2 teaspoons cumin
  • 1, 15oz. can black beans, drained and rinsed well
  • 1, 10oz. can Diced Tomatoes and Green Chilies, drained
  • of the juice
  • 2 cups shredded Cheddar or Monterey Jack Cheese
  • (plus more for melting on top)
  • Chopped cilantro, chopped green onion, sour cream and avocado for garnish
Read the whole recipe on Design Wine and Dine