Ingredients
● 1 tablespoon olive oil● 1 onion, chopped● 1 bell pepper, chopped● 2 cups long grain white rice, rinsed● 15-ounce can black beans, drained and rinsed● 15-ounce can pinto beans, drained and rinsed● 1 cup store-bought salsa● 3½ cups vegetable stock● 2 cups shredded Mexican cheese blend● Corn tortillas, warmed according to package instructions, for serving● Taco toppings (like sliced avocado, sour cream, and green onion), for serving
Instructions
1. In a large Dutch oven or a lidded, oven-safe skillet, heat the olive oil over medium-high. Add the onion and bell pepper and cook, stirring often, until they start to soften, about 5 minutes.
2. Stir in the rice, beans, salsa, and vegetable stock. Bring the mixture to a boil, stirring occasionally, then reduce the heat to a gentle…
