- 1 5oz. pkg. Hodgson Mill Sorghum, Quinoa, Brown Rice - Chipotle
- 1/2 lime, juiced
- 1/2 cup black beans
- 1/2 cup corn
- 1 Tbsp. chilies
- 1/4 cup green bell pepper, chopped
- 1/4 cup red onion, chopped fine (optinal)
- medium tomato, chopped
- cilantro, chopped
- sour cream
- cheddar cheese
Prepare sorghum brown rice quinoa chipotle according to directions.
When sorghum mixture is done, add lime, beans, corn, bell pepper, red onion and chilies. Stir to combine.
Place in serving bowl, top with chopped tomatoes, sour cream, shredded cheese and a sprinkle of cilantro.
Serve as a side dish or serve with tortilla chips as a dip.
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