Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 304
- Carbohydrate: 50g
- Fat: 8g
- Fiber: 10g
- Protein: 11g
- Sugar: 3g
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