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Mexican Rice Bowl

By Jessi Fearon
  • minutes
  • Serves

INGREDIENTS

1 can

Black beans

1/4 cup

Corn, frozen

1 clove

Garlic

1/2

Onion

1 cup

Brown rice, cooked

1/2 tbsp

Chili powder

1 tbsp

Olive oil

1 tsp

Cumin, ground