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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This sassy southwestern-style entree stars a blend of corn, black beans, sweet peppers and zesty stewed tomatoes that's spooned over brown rice. I like to serve it for lunch, writes Sandra Shafer of Mountain View, California. It's also tasty made with salsa instead of the tomatoes. Ingredients:
1 cup uncooked brown rice |
1 cup chopped onion |
1/2 cup chopped sweet red pepper |
1/2 cup chopped green pepper |
2 garlic cloves, minced |
1 tablespoon olive oil |
1-1/2 cups frozen corn |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14-1/2 ounces) mexican stewed tomatoes |
2 tablespoons red wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute the onion, sweet peppers and garlic in oil until tender. Add the corn. Reduce heat to medium; cook and stir for 5 minutes or until corn is tender. Add the black beans, tomatoes, vinegar, salt and pepper. Cook and stir for 5 minutes or until heated through. Serve with brown rice. Yield: 5 servings.
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