January 07, 2014

Mexican Rice with Black Beans and Corn

Image from Southern Living's version
I have over 250 recipes I have typed out in draft mode waiting for me to publish.  Most aren't published into my recipe files yet because I'm waiting to take pictures of the dish.  The problem?  As I've made no secret of in the past... I'm not a huge 'foodie' blogger with a kick-butt camera who spends hours on perfect photo shoots.

I'm an original 'old school' blogger who started blogging back in 1998 before it was even a word.  My site is primarily for me and my kids so while a picture is a great visual aid to the recipe, I'm not going to waste time trying to make it a food photography website!  If I snap pictures on my iphone while I'm making the dish, that's good enough for me!

So with that long explanation...  this recipe needs to see the light of day and I think my oldest daughter will like to make it since it's so easy, goes with so many dishes and is so good.  But the photo comes from Southern Living - even though the recipe is not.  Same ingredients for the most part and looks very similar.

Mexican Rice

4 T olive oil
1 onion, diced
1 1/2 c diced tomatoes (or one 12-15 oz. can)
1/4 c chopped green chilies
2 cloves garlic, minced
4 c cooked white or brown rice
1 can black beans, rinsed and drained
1 c corn (frozen or canned)
1 T cumin
salt and pepper
1 T lemon juice
Cilantro - a handful.  Chop.

Saute' the onion and garlic in olive oil.  Add the tomatoes and green chilies.  Add the rice, black beans and seasonings.  Warm through. Serve with sour cream, diced green onions, salsa or guacamole.

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