Mexican Black Beans and Rice

Directions

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

½ cup frozen corn

2 teaspoons chopped fresh oregano

2 teaspoons chopped fresh cilantro

1 (15 ounce) can black beans

rinsed and drained

½ cup mild salsa

¼ cup water

or as needed

2 cups cooked white rice

salt to taste

Methods :

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, cook and stir until softened, 3 to 5 minutes.

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.

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