|2 cups||Jasmin rice|
|1 1/2 tbsp||olive oil|
|1 Pkg||Schneiders® Chipotle Chicken Meatballs|
|1||each, red and orange bell pepper, seeded and diced|
|1 cup||corn kernels|
|1 cup||canned black beans|
|2||large avocados, diced|
|1 3/4 cup||salsa|
|1 cup||Monterey jack cheese|
COOK the meatballs as directed per package.
IN A LARGE frying pan over medium high heat add the oil. Add the peppers, corn and garlic, cook for 3-5 minutes or until the vegetables begin to soften, add the black beans and cook for another 3 minutes.
ADD the cooked meatballs and salsa to the pan and bring to a quick boil.
SERVE over rice. Garnish with cilantro, avocado and grated cheese.
Garnish with cilantro and peanuts.
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