- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups cooked rice (white or brown)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/4 cup corn kernels, fresh or frozen
- 3/4 cup shredded cheese
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
- Add the garlic powder, cumin, chili powder, salt and pepper. Cook for 1 minute.
- Add the cooked rice, black beans, tomatoes and corn. Stir to combine.
- Cook for 5 minutes or until heated through. Sprinkle with cheese and cook for an additional 2 minutes or until melted.
- Serve hot.
Mexican
Cheese
Skillet
Rice
Beans