Cheap Veggie Beans and Rice

This is a simple yummy recipe I made for my husband and 2-year-old. Neither one cares for tomatoes, but they could easily be added to the recipe. This recipe is mild for the kids but can be kicked up with more spice. It's also good for families on a budget! Garnish each serving with fresh or dried cilantro.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 710 Calories

Ingredients

• 3 cups water
• 2 tablespoons olive oil
• 1 small onion, chopped
• salt and ground black pepper to taste
• 1 (15 ounce) can whole kernel corn, drained
• 1 clove garlic, chopped
• 1 teaspoon chili powder
• 1 tablespoon ground cumin
• 1 cup shredded Colby cheese
• 1 (15 ounce) can black beans, undrained
• 1 teaspoon lime juice
• 3 cups uncooked instant rice
• 1 (15 ounce) can pinto beans, undrained
• 2 carrots, peeled and very thinly sliced

Recipe Instructions

Step 1

Bring 3 cups water to a boil in a saucepan; stir in rice. Cover and remove from heat; let stand until water is absorbed, at least 5 minutes.

Step 2

Heat olive oil in a large skillet over medium-high heat; add onion, carrots, and garlic. Cook and stir until soft, about 5 minutes.

Step 3

Mix black beans, pinto beans, corn, cumin, lime juice, chili powder, salt, and pepper into the skillet. Reduce heat to low. Simmer uncovered, stirring occasionally, until flavors combine, about 15 minutes. Serve bean mixture over rice; top with shredded Colby cheese.