Picante Black Beans and Rice |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Here is another of our South of the border favorites!! The chorizo sausage just makes the flavor for me! Ingredients:
1 tablespoon pure olive oil |
1/2 cup onion, finely diced |
1/2 cup chorizo sausage, dry-cured, finely diced |
1 garlic clove, minced |
1 1/2 cups basmati rice, rinsed |
1 (796 ml) can diced tomatoes |
2 cups chicken broth, 30% less sodium |
1 (540 ml) can black beans, rinsed and well drained |
1 cup fresh corn kernels, about 1 cob (uncooked) |
1/4 cup green onion, finely sliced |
Directions:
1. Heat oil in large saucepan over medium-high heat. Sauté onion and chorizo until onion has softened, 2-3 minutes. Add garlic and rice, stirrirng to coat rice in oil. Stir in tomatoes and broth and bring to a boil. Reduce heat, cover and simmer until all the liquid is absorbed, about 15 minutes.
2. Remove from heat; gently stir in black beans and corn. Cover and let stand 5 minutes. Garnish with green onions.
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