Spicy Corn, Beans, and Rice (Perdue)

This is the side dish suggestion that comes from the Purdue ground turkey recipe, Green Chili Cheeseburgers, a recipe that comes from ancient times when “salsa” was so little-known that they had to put the word in quotes. A little bit of old-time weirdness.

2 tablespoons butter
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon ground cumin
1/3 cup sliced scallions
2 cups cooked rice
1 can (15 ounces) red kidney beans
1 ½ cups frozen corn kernels
2 – 3 tablespoons green or red “salsa”, to taste

In a large skillet, over medium heat, melt butter along with the olive oil. Stir in chili powder and cumin. Add the scallions and sauté briefly. Stir in the rice, kidney beans, and corn kernels. Season with salt and “salsa” to taste.


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