Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4
Ingredients
Directions
Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; cook until fragrant, about 30 seconds. Add celery; cook and stir until softened, 3 to 5 minutes.
Add tomato, corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa; bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep mixture saucy.
Off heat, stir in cooked rice until coated; season with salt.
Nutrition Facts (per serving)
304
Calories
8g
Fat
50g
Carbs
11g
Protein
