This recipe (thanks to some lovely ladies that made me aware of it) is a versatile one skillet/pan recipe (less dishes to wash!) and you can adjust seasonings and ingredients to your liking. This makes enough for about 10 servings.
Ingredients
2 cups Long Grain White Rice
2 cups Frozen Sweet Corn (optional)
4-5 cups of Chicken Broth (low sodium is best)
1-2 Onions
24oz Your Favorite Salsa (**jarred Salsa will be fine, but if you are looking for a delicious homemade recipe check out our recipe here)
8 oz (approximate) Shredded Cheddar Cheese (just a friendly suggestion to shred your cheese; it tastes better, has less gunk added to it and costs less than buying pre-shredded!)
1/2-1 teaspoon of Chili Powder
1/2-2 teaspoons of Garlic
1/2-1 teaspoon of Cumin
Black Pepper to taste
Fresh Cilantro to taste (optional)
2-4 teaspoons Extra Virgin Olive Oil
1 Can of Black Beans, Rinsed (optional)
Coat a heated skillet with olive oil (use cast iron if you have it – we purchased ours brand new at a thrift store and use it for almost everything; contrary to what some say they are very easy to clean and maintain.) Add your diced onion and sauté until tender. If you like your onions darker I say go for it.
Add salsa, chicken broth (start with 4 cups and add more if you need more liquid – you will know if you do as it cooks) and rice. Add your spices and stir well, bring to a low boil and then simmer on low for approximately 15-20 minutes. At around the 10 minute mark stir; add in your sweet corn and your black beans and stir some more. When done add your shredded cheese. You can let it melt on the stove, but I put mine in my oven that I had already had heated and let it melt in there. After cheese is melted, turn off stove and add chopped, fresh cilantro – it looks pretty but more importantly it gives this dish another level of flavor.
Let it sit for about 5 minutes or so – I like doing this with certain dishes because the flavors ‘marinate’ and the texture also improves.
We served ours with chicken…but you can serve yours with ground beef, or keep it ‘vegetarian’ as is.
Eat & EnJOY!
Let Us Not Grow Weary 