Mexican Street Corn Rice and Beans

By: Sweet Simple Masala

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Ingredients:

Rice and Beans:

• 1 cup uncooked long grain rice

• 1 - 15.5 oz can black beans (drained and rinsed)

• 3-4 ears of corn grilled, corn cut off the cob

• 1 scallion diced

Dressing:

• 1/4 cup of mayonnaise

• 2 tablespoons of parmesan cheese

• 1 garlic clove (grated)

• 1 lime (juice and zested)

• 1 jalopeno (diced)

• 3 scallions (diced)

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• 2 tablespoons cilantro (chopped)

• salt and pepper

Instructions:

1. Start making rice according to the package instructions. While the rice is cooking, prep the dressing.

Make the Dressing:

1. In a large bowl, combine mayonnaise, garlic, lime zest, lime juice, parmesan cheese, cumin, smoked paprika, scallions, jalapeños, and cilantro.

2. Stir to combine. Set aside.

Make the Rice and Beans:

1. While rice is still hot, transfer rice to a large bowl to better mix everything. Add drained and rinsed black beans, grilled corn (cut off the cob, scallions, and cilantro to the rice and stir to combine.

2. Right before serving, either mix the dressing into the rice, beans and corn mixture or serve the dressing on top.