Vegetarian Mexican Rice

• 2 teaspoons Olive Oil
• 1 clove Garlic, Minced
• 1/2 cups Onion, Diced Small
• 3 whole Poblano Peppers, Seeded, Diced Small
• 1-3/4 cup Black Beans From A Can, Rinsed, Drained
• 1/2 cups Corn, Fresh Or Frozen
• 1 teaspoon Cilantro, Dried
• 1 teaspoon Oregano,dried
• 1 teaspoon Black Ground Pepper
• 1/2 teaspoons Salt
• 2 teaspoons Lime Juice
• 2 cups Brown Rice, Cooked
• 1 cup Tomatoes, Diced, Seeded
• 2 dashes Hot Sauce

1. In a skillet over medium-low heat, add olive oil and garlic. Saute for 30 seconds.
2. Add onion and poblano peppers and cook for about 5 minutes, or until tender. Stir in beans, corn, cilantro, oregano, black ground pepper, salt and lime juice. Mix until combined; cook for about 3 minutes.
3. Stir in rice. Stir in tomatoes and hot sauce and cook for about 4 minutes more.
4. Tastes good warm or cold.

olive oil, clove garlic, onion, peppers, black beans, corn, cilantro, oregano, black ground pepper, salt, lime juice, brown rice, tomatoes

Taken from tastykitchen.com/recipes/sidedishes/vegetarian-mexican-rice/ (may not work)