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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This rice complements any Mexican meal, especially enchiladas. The roasted corn is delicious, and the nuttiness of the brown rice enhances the flavor. -Maro Desjardins, Tulsa, OK Ingredients:
2 teaspoons olive oil |
1 (10-ounce) package frozen whole-kernel corn, thawed |
1 tablespoon butter |
1 cup chopped green onions |
1 1/2 cups uncooked brown rice |
1 teaspoon ground cumin |
1 teaspoon minced garlic |
2 cups fat-free, less-sodium chicken broth |
1/8 teaspoon freshly ground black pepper |
dash of salt |
1 (14.5-ounce) can diced tomatoes with chiles, undrained |
1 (15-ounce) can black beans, rinsed and drained |
1/2 cup chopped fresh cilantro |
1 tablespoon fresh lime juice |
Directions:
1. 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.
2. Melt butter in pan. Add onions; sauté 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 45 minutes, stirring occasionally. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice.
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