Ingredients
2 tbsp. canola oil
1 diced large onion
2 minced garlic cloves
1 tbsp. cumin
15 oz. canned diced tomatoes
15 oz. canned black beans
2 c. frozen corn
6 c. chicken broth
15 oz. green chile sauce
1 c. white rice
2 c. mozzarella
kosher salt
Hot sauce, for serving
Chopped avocado, for serving
Sour cream, for serving
Crushed tortilla chips, for serving
Preparation
Step 1In a large pot, heat canola oil over medium heat. Add onion and garlic cloves and cook until golden, 6 to 8 minutes. Add cumin and cook, stirring, 1 minute. Add tomatoes, black beans, and frozen corn and stir until combined. Add chicken broth, green chile sauce, and white rice and bring to a boil.Step 2Reduce heat to a simmer and cook, covered, stirring regularly, until rice is tender, about 20 minutes. Stir in mozzarella until melted. Season with salt and top with hot sauce, avocado, sour cream, and tortilla chips.
