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One-Pan Spicy Mexican Rice Skillet

Christy Denney, The Girl Who Ate Everything
  • 20 minutes
  • Serves 4

INGREDIENTS

1 tbsp

olive oil

1

jalapeno pepper

2 cloves

garlic

1 cup

rice

15 oz

canned black beans

14 1/2 oz

canned tomatoes

1 cup

corn

1 cup

chicken broth

1/2 tsp

cumin

1/2 tsp

red pepper flakes

1/2 tsp

chili powder

1/2 tsp

kosher salt

1 tbsp

lime juice

2 tbsp

fresh cilantro

1 serving

cream