This is an awesome meal to make for dinner with ingredients that I pretty much always have on hand… corn, black beans, onion, rice, and some spices. It also makes great leftovers.

Prep Time : 15 minutes
Cook Time : 10 minutes
Serves : 4-6

Ingredients

1 pound Five Marys Farms ground beef
1 medium onion, diced
1 3/4 cup water
1 teaspoon turmeric
1 teaspoon onion powder
2 cups white rice
1 14-ounce can of corn
1 14-ounce can of black beans, drained
1 red bell pepper, diced
1 14-ounce can red or green enchiladas sauce (we chose red)
1/2 teaspoon cumin
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella
1 cup chopped green onions
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 bunch of cilantro, cleaned and chopped

Ingredients

In a large skillet, brown the beef and onions over medium-high heat. While the beef cooks, prepare the rice. Bring the water, turmeric, and onion powder to a boil. Add the rice, then lower the heat to low, cover, and cook for 15 minutes.

While the rice cooks, add the corn, black beans, bell pepper, enchilada sauce, and cumin to the pan. Cook over medium heat 2-3 minutes. Turn the heat to low while the rice finishes cooking. Once finished, add it to the skillet and gently fold it to mix.

Add a bit of water or chicken stock, if needed, to help coat the rice with sauce. Add the cheese and green onions, and continue folding it all together. Season to taste with salt and pepper, garnish with cherry tomatoes cilantro, and serve.

Enjoy!