One-Pot Beans & Rice with Corn & Salsa

This one-pot dinner is like a deconstructed burrito bowl--especially when topped with salsa, sliced avocado or a dollop of Greek yogurt for a cool, creamy accent. You can also enjoy it as a meal on its own, or as a vegetarian taco or burrito filling or a side dish on taco night.

Ingreadient:

• 1 tablespoon canola oil
• 1 cup long-grain rice
• 1 medium onion, chopped
• 2 large cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 (14 ounce) can petite-diced tomatoes
• 1 ½ cups water
• 1 (15 ounce) can no-salt added black beans, rinsed
• 1 cup frozen corn
• ½ cup chopped cilantro
• 3 tablespoons Salsa and/or shredded Mexican blend cheese

Directions :

1. Heat oil in a large saucepan over medium heat. Add rice and cook, stirring, until starting to brown, about 3 minutes. Add onion, garlic, chili powder, cumin, salt and pepper; cook, stirring, until fragrant; 1 to 2 minutes. Add tomatoes and water; bring to a boil, then reduce heat to maintain a simmer. Cover and cook until the liquid has been absorbed, 18 to 20 minutes. Remove from heat and fluff with a fork. Gently stir in beans and corn. Cover and let stand for 10 minutes. Stir in cilantro and serve with salsa and cheese, if desired.