Tex-Mex Skillet Rice

Ingredients

• 3/4 cup long-grain white rice
• 10 oz canned diced tomatoes with green chiles
• 1/2 cup frozen corn
• 1/2 cup black beans, drained and rinsed
• 1 tablespoon taco seasoning
• 1 1/2 cups chicken or vegetable broth
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh cilantro(optional)

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat. Add rice and toast, stirring, for 1-2 minutes.

2. 2

   Stir in taco seasoning, diced tomatoes with their juices, corn, black beans, and broth. Bring to a boil.

3. 3

   Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.

4. 4

   Remove from heat, fluff with a fork, and top with shredded cheese. Cover for 2 minutes to melt, then garnish with cilantro and serve.