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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Submitted to Cooking Light by Maro Desjardins. Different from most mexican style rice dishes because it uses brown rice. Ingredients:
2 teaspoons olive oil |
1 (10 ounce) package frozen corn, thawed |
1 tablespoon butter |
1 cup green onion, chopped |
1 1/2 cups brown rice, uncooked |
1 teaspoon ground cumin |
1 teaspoon garlic, minced |
2 cups low sodium chicken broth |
1/8 teaspoon pepper |
1/4 teaspoon salt |
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained |
1 (15 ounce) can black beans, rinsed and drained |
1/2 cup cilantro, chopped |
1 tablespoon fresh lime juice |
Directions:
1. Heat oil in med saucepan over med-high heat. Add corn to pan; cook 10 min or til it starts to brown, stirring occasionally. Remove from pan. Set aside.
2. Melt butter in pan. Add onions; saute 5 min or til tender. Stir in rice, cumin, and garlic; cook 1 minute Add broth, pepper, salt and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer 45 min, stirring occasionally. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minute Stir in cilantro and juice and serve.
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