Mexican Rice Skillet

ingredients

1 tablespoon olive oil
1 jalapeno pepper seeded and diced finely (sometimes I leave it out)
2 cloves garlic, minced
1 cup white rice, rinsed and drained well
1 – 15 ounce can black beans rinsed and drained
1 – 14.5 ounce can diced tomatoes undrained
1 – 11 oz. can whole kernel sweet corn
1 cup chicken broth
1/2 teaspoon cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
kosher salt and pepper to taste (about 1/2 to 1 teaspoon)
1 tablespoon lime juice
1 cup shredded Mexican blend cheese or cheddar cheese

toppings
diced avocado
sour cream
fresh cilantro, chopped

make it!

In a large skillet, heat the olive oil over medium heat. Saute jalapeno pepper and garlic for about 30 seconds.
Add the rice and coat with the oil and cook for about a minute.
Stir in the black beans, tomatoes, yellow corn, and chicken broth into the skillet.
Add the cumin, red pepper flakes, chili powder, salt, and black pepper.
Bring mixture to a boil, reduce heat to a simmer, and cover with a lid.
Simmer on low for 15-20 minutes until rice is tender and liquid is gone.
Stir in lime juice and sprinkle with cheese.
Place the lid on top to melt the cheese.
Sprinkle it with cilantro; top with avocado and sour cream.