Rainbow beans over rice

Taylor Topp Comacho
Taylor Topp Comacho @Tay68cancook
USA

A colorful tasty dinner and ready in a flash! This one qualifies as my I'm not cooking tonight meals since it's so quick to pull together!

Rainbow beans over rice

A colorful tasty dinner and ready in a flash! This one qualifies as my I'm not cooking tonight meals since it's so quick to pull together!

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Ingredients

30 mins
8 servings
  1. beans
  2. 6 cupcooked rice, may be white or brown, keep warm
  3. 115 ounce can each of black beans, dark red kidney beans and navy beans, drained and rinsed
  4. 2 tbspolive oil
  5. 1/2 cupfrozen corn, thawed
  6. 1 largeonion , chopped
  7. 1 tbspeach, cumin, garlic powder, chili powder
  8. 1red bell pepper seeded and diced
  9. 1salt
  10. 1 smallamount of sour cream and shredded cheddar to garnish
  11. 1/4 cupchopped fresh cilantro
  12. 1 tbspfresh lime juice

Cooking Instructions

30 mins
  1. 1

    In a large pot heat oil over medium heat. Saute onion until just transparent.

  2. 2

    Add spices to onions and stir. Now add in red pepper , corn and black and red beans.

  3. 3

    Cook for 10 minutes or until heated through.

  4. 4

    Lastly add in navy beans. Adding last helps keep them from darkening from spices, heat. Check now if you need to add more salt.

  5. 5

    Divide rice into 6 bowls, top with beans and garnish with sour cream and cheese if you like.

  6. 6

    Enjoy!

  7. 7

    Recipe by taylor68too

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Taylor Topp Comacho
Taylor Topp Comacho @Tay68cancook
on
USA
Family, friends, that's what it's all about! Cooking good food, gathering together and sharing with loved ones is my passion!
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