Southwest Rice

This is a quick and tasty way to enjoy pantry staples and seasonal ingredients!

Prep & Cooking Time: 20 mins (+initial cooking time for rice)
Serves: 6-8

Main Ingredients:
1 cup dry brown rice cooked and cooled (this makes around 2 ½ cups cooked)
1 small red onion
1 large bell pepper diced
½ cup (or more) frozen or fresh corn kernals
1 can of black beans drained and rinsed

Seasoning:
1 tbsp (or more) chili powder
1 tsp cumin
Pinch of cayenne
1 tsp onion powder
1-2 tsp garlic powder (or 2 -3 fresh garlic cloves minced)
Salt and pepper to taste
1/3 cup salsa

Method:
In a high sided, non-stick pan over medium heat sauté red onion until soft, around 2-3 minutes.

Add cold rice, using the back of a wooden spoon to break it up if clumpy.

Continue by adding the bell pepper, corn and beans and stir to combine.

After peppers are soft and corn is thawed add the seasoning ingredients listed above. Stir to combine. Serve on its own or use one of the suggestions below.

This rice dish can be stored in the refrigerator, in an air tight container, for up to one week.

Tips & Variations:

• If you are not using a non-stick pan you may wish to add some oil to prevent sticking.
• This is a quick and easy rice bowl or can be used a versatile burrito filling or served over spinach as a salad topper.
• If you are in a pinch you can use a packet of taco or fajita seasoning and pre-made rice.
• Garnish with whatever you like or have on hand – cilantro, guacamole, green onions, sour cream etc.