Recipes
Corn, Bean & Asparagus Fiesta Rice Plate
Uses: corn, asparagus, yellow rice, bell pepper, onion, cheddar
Ingredients:
- 1/2 cup cooked yellow rice
- 1/4 cup kidney beans, drained and rinsed
- 1/2 ear corn, kernels cut off, or 1/3 cup corn
- 4 to 5 asparagus spears, cut into pieces
- 1/4 cup diced bell pepper
- 1 tablespoon diced onion
- 2 tablespoons shredded cheddar
Instructions:
- Cook the yellow rice according to package instructions, then set aside and keep warm.
- Cook the asparagus, bell pepper, and onion in a pan with a little oil until tender but still colorful.
- Add the corn and kidney beans, and warm for 1 to 2 minutes.
- Season with garlic powder, cumin, paprika, and black pepper.
- Spoon the vegetables over warm yellow rice.
- Sprinkle with cheddar and let it soften before serving.
Good for: A bright summer lunch that makes the vegetables feel like the star of the plate.
Optional: Add ground beef for more protein, or finish with picante sauce or guacamole if you want it saucier.