1 cup Arborio rice

2 tbsp butter

2 tbsp olive oil

3 cups water

8 oz velveeta cheese

1/4 cup fire roasted tomatoes-drained

1/2 14 oz can black beans

1/2 cup corn

1 tsp chalula hot sauce

Salt and pepper to taste

Melt oil and butter together in pan. Once melted add the Arborio to the pans and stir and cook for 2 minutes. Add 1 cup of the water to the rice and continue to cook until all the water is absorbed. I had the heat set on about medium low. Add 1 more cup of water and cook until absorbed. Add the last cup of water cook until almost absorbed then add the hot sauce and the cheese. Once the cheese it melted add the tomatoes (make sure to drain liquid), the black beans, and the corn. Continue to cook on low until heated through. Took about 30 minutes total.


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