Fiesta Rice
Ingredients
- 2 teaspoons olive oil
- 1 package (10 ounce) whole kernel corn, frozen, thawed
- 1 tablespoon butter
- 1 cup green onion, chopped
- 1 12 cups uncooked brown rice
- 1 teaspoon cumin, ground
- 1 teaspoon garlic, minced
- 2 cups reduced-sodium fat-free chicken broth
- 18 teaspoon black pepper, ground, fresh
- 1 dash salt
- 1 can (14 1/2 ounce) tomatoes with green chilies, diced, undrained
- 1 can (15 ounce) black beans, rinsed and drained
- 12 cup cilantro, fresh, chopped
- 1 tablespoon lime juice, fresh
Directions
Heat oil in a medium saucepan over medium-high heat.Add corn to pan; cook 10 minutes or until corn starts to brown, stirring occasionally.
Remove from pan.
Set aside.
Melt butter in pan.
Add onions; saute 5 minutes or until tender.
Stir in rice, cumin, and garlic; cook 1 minute.
Add chicken broth, black pepper, salt, and diced tomatoes to pan; bring to a boil.
Cover, reduce heat, and simmer for 30-45 minutes, stirring occasionally.
Remove from heat; stir in reserved corn and beans.
Cover and let stand 10 minutes.
Stir in cilantro and juice.