Southwestern Saute with Salsa Grits
Ingredients
- 1 ¾ cups water
- 1 1/4 cups store-bought fresh salsa or 10-ounce can Rotel diced tomatoes
- ¾ cup quick grits
- ½ cup shredded Monterey Jack cheese, divided
- 1 tablespoon canola oil
- 2 cups frozen corn
- 2 cups frozen bell pepper and onion mix
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 15-ounce can black beans, rinsed
- ¼ cup chopped fresh cilantro
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