Mexican Black Beans and Rice Recipe

Ingredients

• 2 tablespoons coconut oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 stalks celery , chopped
• 1 tomato , chopped
• 0.5 cups frozen corn
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped fresh cilantro
• 1 can black beans , 15 ounce
• 0.5 cups mild salsa
• 0.25 cups water , or as needed
• 2 cups cooked white rice
• salt to taste

Instructions

1. 1

   Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, and cook and stir until softened, 3 to 5 minutes.

2. 2

   Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.

3. 3

   Remove from the heat and stir in cooked rice until coated. Season with salt.