Ingredients
4 cups chicken broth
3 tbsp vegetable oil, divided
½ cup red onion, chopped
2 pcs garlic cloves, minced
¾ tsp ground cumin
15 oz tomato sauce
15 oz black beans, rinsed and drained
1 cup corn kernels, drained
½ cup On The Border Tomato Salsa
4 tbsp uncooked rice
¼ cup yellow onion, chopped
½ cup fresh cilantro, chopped
3 oz On The Border Tortilla Chips
½ cup Monterey Jack cheese, shredded
Preparation
In a Dutch Oven, heat half of your oil over medium heat. Saute your red onions until translucent.
Add the garlic and ground cumin. Saute briefly.
Add in your broth, tomatoes, beans, and corn. Stir continuously then cover the pot. Raise the heat to high and bring to a boil.
Add On The Border Salsa and rice in the Dutch oven. Cook until rice is tender, about 15 minutes.
Turn off heat and transfer the contents of Dutch oven onto separate bowls for serving.
Lightly crush the tortilla chips. Garnish the dish with chopped onion, cilantro, Monterey Jack cheese, and tortilla chips.
