Warm Rice & Pintos Salad

• 1 tablespoon olive oil
• 1 cup frozen corn
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1-1/2 teaspoons chili powder
• 1-1/2 teaspoons ground cumin
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 package (8.8 ounces) ready-to-serve brown rice
• 1 can (4 ounces) chopped green chilies
• 1/2 cup salsa
• 1/4 cup chopped fresh cilantro
• 1 bunch romaine, quartered lengthwise through the core
• 1/4 cup finely shredded cheddar cheese

1. In a large skillet, heat oil over medium-high heat. Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder and cumin; cook and stir 1 minute longer.
2. Add beans, rice, green chilies, salsa and cilantro; heat through, stirring occasionally.
3. Serve over romaine wedges. Sprinkle with cheese.

olive oil, frozen corn, onion, garlic, chili powder, ground cumin, pinto beans, ready, green chilies, salsa, fresh cilantro, romaine, cheddar cheese

Taken from www.tasteofhome.com/recipes/warm-rice-pintos-salad/ (may not work)