Just in time for Cinco de Mayo!
2 Tbsp Roasted Chili & Garlic Olive Oil
1 cup frozen corn
1 small onion, chopped
2 cloves garlic, minced
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 can (15 oz) pinto beans, rinsed and drained
1 can (4oz) chopped green chilies
1 pkg (8.8oz) ready to serve white/brown rice
1/2 cup salsa
1/4 cup fresh chopped cilantro
1-2 Tomatoes washed and sliced (optional)
1/4 cup finely shredded cheddar cheese (optional)
1 bunch romaine, quartered lengthwise through the core (optional)
Some White Jalapeno Lime Balsamic
In a skillet, heat oil over medium-high heat.
Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder, and cumin; cook and stir 1 minute longer.
Add beans, green chilies, rice, salsa and cilantro; heat through.
To make it a Salad:
Serve over lettuce. Sprinkle with cheese and drizzle some White Jalapeno Lime Balsamic on top.