Every time I make this I HAVE TO listen to Portuguese Bossa Nova music, no lie. It’s not even Portuguese food, but I just feel so damn cultured bringing Mexico into my kitchen in Norway.
This dinner is stupid easy to make. You need one skillet plus casserole to cook the rice in. That’s it. I know some people like to have a lot of shit going on when they cook food, like multiple skillets frying while flames spit out from every corner, but not me. If I can keep it simple, I will.
I would categories this as a comfort food – although it’s really not that unhealthy.
For the rice I usually use the boil in bags which I KNOW isn’t the best, but I’m lazy. If you want it more healthy, I would use brown rice for example.
We borrowed and adjusted this recipe from Making Thyme for Health.
Portions: 4 solid ones
Ingredients:
- 1 red onion, diced
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Pinch of salt
- 1 red bell pepper, cored and diced
- 1 fresh jalapeno, diced (optional)
- 1 cup corn
- 1 can black beans, drained and rinsed
- 12 ounces (1 glas) salsa
- 1/2 cup rice
- 200 g cheddar cheese
- Tortillachips or nachos (to have on top)
- Seterrømme (Sour cream)
Instructions:
- Warm up a large skillet on medium heat with oil. Add the diced red onion and cook around 3 minutes. Then add the spices (cumin to salt) and stir together for another 2 – 3 minutes.
- Add the red bell pepper and jalapeno and cook for another 2-3 minutes. Then add the drained and rinsed beans, corn, salsa, and rice. Stir everything until well-combined.
- Turn the oven on broil (250 celcius) and drizzle the cheddar cheese over the skillet. Set the skillet in the oven and let it cook until the cheese is golden and bubbly.
- Add the food in a bowl and drizzle the tortillachips over. You should also add a teaspoon or two with the sour cream which adds a nice taste and makes it a bit less spicy.