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Ingredients Jump to Instructions ↓

  1. 1 medium onion, chopped

  2. 1 (8 3/4 oz) can whole kernel corn drained

  3. 1 tsp. vegetable oil

  4. 3 cups cooked rice

  5. 1 Tbsp. chili powder

  6. 1 cup shredded cheddar cheese

  7. 1 (16 oz) can black beans rinsed and drained

  8. 1/2 tsp. oregano

  9. 1 medium green pepper, roasted and chopped

  10. 1/2 tsp. salt

  11. 1 medium red pepper, roasted and chopped

  12. 1/8 tsp. ground red pepper

Instructions Jump to Ingredients ↑

  1. Directions Cook onion in oil in large skillet over med-high heat 2 to 3 minutes. Add rice, beans, roasted peppers, corn, chili powder, oregano, salt and ground red pepper. Heat thoroughly. Add cheese just before serving. Note: Roast whole pepper over gas burner under broiler or immerse in hot oil; turn pepper until skin is blistered and charred on all sided. Place in plastic bag; close and let steam 15 minutes. Under running water remove skin from pepper. Slit pepper open; wash out seeds and remove veins.

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