Mexican Black Beans and Rice Recipe

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
• 0.5 cup frozen corn
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 0.5 cup mild salsa
• 0.25 cup water, or as needed
• 2 cups cooked white rice
• salt to taste

Steps

1. Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; cook until fragrant, about 30 seconds. Add celery; cook and stir until softened, 3 to 5 minutes.
2. Add tomato, 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 mixture saucy.
3. Off heat, stir in cooked rice until coated; season with salt.