Southwest Vegetables & Rice or Tortillas |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a yummy recipe that I decided to whip up after having southwest eggrolls! If you dont like white rice with out some form of sauce or 'liquidity' you may wish to eat this with a tortilla instead of rice. You can also use some salsa to add some zing and moisture to the rice! :-) Ingredients:
1 tablespoon olive oil |
2 tablespoons minced red peppers |
1 1/2 tablespoons scallions, minced |
5 baby carrots, chopped small |
6 tablespoons frozen corn |
1/2 small tomato, seeded and chopped small |
1 cup canned black beans (drained and rinsed) |
2 -3 tablespoons frozen spinach, defrosted and drained |
1 -2 jalapeno, minced |
2/3 teaspoon ground cumin |
1/3 teaspoon chili powder |
1/3 teaspoon cayenne pepper |
1/3 teaspoon salt |
1/3 teaspoon black pepper |
1/4 teaspoon ground coriander |
cooked white rice (prepare as much as you would generally eat with your meal) or tortilla |
shredded cheese, use amount desired to top (i use sargento mexican shredded cheese) |
Directions:
1. Heat olive oil in a frying pan.
2. Add Red Pepper, Scallions and carrots and saute for 2 minutes.
3. Add corn, and tomato and mix through, cooking for 2 minutes.
4. Add tomato, black beans, spinach and jalapenos and stir until spinach is mixed through.
5. Add all spices and cook for an additional 3-5 minutes until heated well.
6. Carefully make a mount of white rice on your plate, and top with black bean mixture.
7. Sprinkle with as much shredded cheese as you desire, and quickly microwave to melt the cheese.
8. Serve and Enjoy!
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