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One Pot Beans and Rice

1 tablespoon vegetable oil

1 cup long-grain rice

1 medium onion, chopped

2 large cloves garlic, minced

1 tablespoon chili powder

2 teaspoons ground cumin

½ teaspoon salt

½ teaspoon ground pepper

1 (14 ounce) can petite-diced tomatoes

2 cups water

1 (15 ounce) can no-salt added black beans, rinsed

1 cup frozen corn

½ cup chopped cilantro

Heat oil in a large saucepan over medium heat. Saute onion, garlic and protien. Add onion, garlic, chili powder, cumin, salt and pepper; cook, stirring, until fragrant; 1 to 2 minutes. Add beans and corn. Add rice and cook, stirring, until starting to brown, about 3 minutes. Add tomatoes and water; bring to a boil, then reduce heat to maintain a simmer. Cover and cook until the liquid has been absorbed, 18 to 20 minutes. Remove from heat and fluff with a fork. Cover and let stand for 10 minutes. Stir in cilantro and serve with salsa, cheese and chips, if desired.

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