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Chelsey W.: "This was super awesome. My boyfriend and I LOVE M…" Read More
32Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- rice
- bacon
- 1 cup arborio (uncooked, Blend™ with Jalapeno rice)
- 1 Tbsp. olive oil
- 1 onion (small, diced)
- 4 garlic cloves (minced)
- 3 cups chicken broth
- 14.5 oz. black beans
- 10 oz. diced tomatoes
- 4 oz. green chilies
- 1 tsp. salt
- 1/4 tsp. pepper
- 14.5 oz. corn
- 3/4 cup enchilada sauce (mild)
- 1 cup Mexican cheese blend
- 1/2 tsp. oregano
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika
- 1/4 tsp. cayenne pepper (optional)
- 12 strips cooked bacon (crumbled)
- 2 Tbsp. lime juice (optional)
- mini bell peppers (optional)
- 80 sweet mini bell peppers
- olive oil
- pepper
- salt
- mini bell peppers (Dip/Garnish for, optional)
- sour cream
- hot sauce
- lime juice
- bacon (crumbled, optional)
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Reviews(1)
Chelsey W. 8 years ago
This was super awesome. My boyfriend and I LOVE Mexican food and this was a huge hit! It made a HUGE batch so if it's only for two people prepare for leftovers. We added extra cheese and made it super creamy and yummy! Would definitely make again