Cuban Black Beans with Rice and Sweet Corn - The Scramble

Name: Cuban Black Beans with Rice and Sweet Corn - The Scramble
Total time: 20 min
Ingredients: 3/4 cup quick-cooking brown rice (to yield 2 cups cooked rice); 15 oz. reduced-sodium canned black beans (drained and rinsed, or use 1 1/4 cups home-cooked beans); 1 tsp. ground cumin; 1/2 tsp. garlic powder; 1 1/4 cups corn kernels (fresh, frozen, or canned); 16 oz. salsa (look for brands with no sugar added); 1/2 lime (juice only, about 1 Tbsp.); 4 whole wheat flour, or corn tortillas ((optional)); 1 cup shredded Monterey Jack, Mexican Blend, or Cheddar cheese ((optional))

www.thescramble.com

These Cuban Black Beans and Rice with Sweet Corn is a fun spin on the classic. You can serve it on its own, with tortilla …

View full recipe on www.thescramble.com

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Ingredients

3/4 cup quick-cooking brown rice (to yield 2 cups cooked rice)
15 oz. reduced-sodium canned black beans (drained and rinsed, or use 1 1/4 cups home-cooked beans)
1 tsp. ground cumin
1/2 tsp. garlic powder
1 1/4 cups corn kernels (fresh, frozen, or canned)
16 oz. salsa (look for brands with no sugar added)
1/2 lime (juice only, about 1 Tbsp.)
4 whole wheat flour, or corn tortillas ((optional))
1 cup shredded Monterey Jack, Mexican Blend, or Cheddar cheese ((optional))