Ingredients Jump to Instructions ↓

  1. 1 can(s) Corn 1 can(s) Black Beans 1 jar(s) Salsa (mild) 15 Cloves of Garlic , Chopped 1 1/2 White or Yellow Onion , Chopped 2 pound(s) Brown Rice Hot Mexician Chili Powder Whole Cumin Seeds 4 cup(s) Chicken Broth 4 cup(s) Water Vegetable Oil , use to lightly coat bottom of pot 1 dash(es) Salt 1 dash(es) Pepper

Instructions Jump to Ingredients ↑

  1. Use a big, thin pot - you don't want to use a thick pot because it will not cook properly. Coat bottom of pot with vegetable oil. Turn on stove burner to medium heat. Add chopped white or yellow onions and chopped garlic. Stir the above with the vegetable oil. Add a dash of salt and pepper. More may be added to your likely once dish is prepared. Add the Hot Mexician Chili Powder. Add enough so that is covers the previously added ingredients. Add the Whole Cumin Seeds. When adding, only cover 1/2 of the previously added ingredients. Add the salsa (mild). Once empty put a little bit of water in the jar to get the remaining salsa out. Add the corn. Add the black beans. Add 4 cups of water. Add 4 cups of chicken broth. Turn the stove burner heat all the way up. Stir the ingredients and bring to a boil. Once boiling, add 2 lbs of brown rice. After the boil, turn stove burner down to low heat and cover. Stir about every 5-10 minutes. Should be cooked in approximately 40 minutes. May add cooked meat in the last 10 minutes. Seafood is not recommended unless the dish will be served immediately. The seafood may not hold as well as the cooked meat.


Send feedback