- We like a lot of Tex-Mex around here and this is a great side for taco night, or to bring to a covered dish event, or even as a vegetarian lunch/dinner dish. As with 90% of the stuff I cook, it’s super easy to make and mouth wateringly delish!
1 1/2 cups white rice
1 can corn (drained)
1 can black beans (rinsed & drained)
1 can diced tomatoes (drain liquid into measuring cup)
1 package taco seasoning (pick your fave)
1 small can green chilies (drained)
1 cup chunky salsa (heat volume is up to you)
4 1/2 cups boiling water
Mixed Shredded Cheese (I recommend a “mexi-blend” like Jack/Colby/Cheddar)
Add rice to boiling water, cook through.
Add all canned ingredients. Stir. Add enough water to measuring cup to satisfy seasoning packet requirements (usually about 1/2 cup total with tomato juice). Add water/juice blend.
Add seasoning packet, stir out all lumps. Add salsa. Return to boil. Cover and reduce heat to low. Let simmer about 5 to 10 minutes, will thicken like in the picture.
Remove from heat. serve on plates hot and topped with generous handful of cheese shreds.
Keep in mind, do not add cheese until serving, it won’t keep as well if you add cheese in advance.