One-Pot Cheesy Mexican Beans & Rice

One-Pot Cheesy Mexican Beans & Rice is easy to make and very satisfying. This tasty recipe is vegetarian and gluten-free.

Prep: 20 min | Cook: 20 min | Yield: 4 servings

Ingredients

• 2 tablespoons olive oil or ghee
• 1 small onion, diced
• 1 clove garlic, minced
• Sea salt and black pepper, to taste
• 1 sweet potato, about 12 ounces, spiralized or shredded
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup fresh or frozen corn (defrosted)
• 1 (4 ounce) can diced green chiles
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon smoked paprika
• 1 cup organic vegetable broth
• 1 (14.5 ounce) can fire roasted diced tomatoes
• 1 cup brown rice, cooked
• 4 ounces Cabot Pepper Jack Cheese, shredded (about 3/4 cup for recipe, + more for garnish)
• Fresh cilantro, chopped
  

Instructions

1. Warm ghee or olive oil in a large cast-iron skillet over medium-high heat. Add onions, garlic, salt and pepper and sauté until softened.
2. Add sweet potatoes and continue cooking until softened, about 5 minutes.
3. Stir in beans, corn and green chiles.
4. Season with cumin, chili powder, turmeric and smoked paprika. Stir until well combined.
5. Add vegetable broth and cook for 5 minutes more scraping up and stirring in any bits from the bottom. Add canned tomatoes and cooked rice. Stir everything together and simmer on low heat for about 7 minutes.
6. Stir in cheese right before serving and heat until cheese is melted. Top each plate with cilantro and more cheese, if desired.

Attribution

Recipe and photo used with permission from: Cabot Creamery Co-operative