Recipe Provided by Meijer Registered Dietitians
Ingredients
1 Cup brown rice
1 (15 oz can) black beans, drained and rinsed
1 (15 oz can) yellow corn, drained and rinsed
1 (15 oz can) diced tomatoes
1 (4 oz can) green chiles
2/3 Cup enchilada sauce
1 Cup vegetable broth
1 Tbsp ground cumin
2 Tbsp chilli powder
1 Tsp salt
Mexican blend cheese to top
1. Wash hands with soap and water.
2. Combine Ingredients
In a large, deep skillet over medium heat, add all ingredients and stir well.
3. Bring to a Boil and then Simmer
Bring to a boil over medium heat, then reduce to a low simmer. Cover and cook for 20 minutes,
or until the rice has absorbed the liquid and is tender.
4. Remove from Heat and Sprinkle Cheese
Remove from heat and give everything a good stir. Sprinkle shredded Mexican blend cheese
over the top, place the lid back and let sit for 10 minutes to allow the cheese to melt from the residual heat.
5. Serve and Enjoy!
Serve warm directly from the skillet.