One-Pot Mexican Rice with Black Beans and Corn

today.com

Peasbwitu

1 tablespoon olive oil

1 onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 cup frozen corn kernels

1 15.5-ounce can black beans, drained and rinsed

1 14.5-ounce can diced tomatoes, with juices

2 teaspoons chili powder

1 teaspoon cumin

1 cup long-grain white rice

salt and freshly ground black pepper

1 cup shredded cheddar, Monterey Jack or pepper jack cheese

Chopped cilantro, for garnish

Directions at today.com

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