2 cans of Mexican style tomatoes
1 small bag of frozen corn
1 can of black beans, drained and rinshed
1 tsp Srirarcha sauce
First, I prepare the rice. I use the Royal Blend in the plastic container. In the skillet I heat up the mexican tomatoes, corn, black beans and a splash of sriracha sauce. Once hot, I stir in the rice. While that cookes together for a couple of minutes, I cut the top of my peppers off and scoop out the seeds. Fill the peppers with the rice mixture, replace top and bake in oven at 350 degrees for about 20 minutes.
