Tex Mex Rice

I am the self-proclaimed queen of turning leftovers into new tasty creations. This is a great recipe for using up leftover meat. It has loads of the classic Tex Mex flavors and its budget friendly. Serve 6

Large non-stick skillet with lid

Ingredients

2 tbsp neutral oil

1 cup chopped onion

1 cup chopped green bell pepper

1 finely diced jalapeno

2 minced garlic cloves

1 1/2 cups frozen corn

2 cups beans of choice (I used pinto)

1 can of diced tomatoes

2-3 cups cook beef, chicken, or pork (I used slow cooked pork)

2 tsp salt

1/2 tsp black pepper

t tbsp chili powder

2 tsp cumin

1/2 tsp red pepper flakes (optional)

1 cup white rice

2 cups water

2 cups cheddar cheese

In a large skillet over medium heat cook onion, pepper and jalapeno until soft. Add garlic and corn, cook for about 3 minutes. Add beans through water to skillet and bring to a boil. Turn heat down to low, cover and simmer for 25 minutes. Uncover and stir. The rice should be tender. Top with cheese and cover again and cook for 5 minutes or until cheese is melted. Serve with corn chips, sour cream, and cilantro. Enjoy