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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I created this zippy side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully, writes Michelle Dennis of Clarks Hill, Indiana. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. Ingredients:
1 medium green pepper, diced |
1 medium onion, chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 cup uncooked long grain rice |
1/2 teaspoon ground cumin |
1/8 teaspoon ground turmeric |
1 can (15 ounces) black beans, rinsed and drained |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 package (10 ounces) frozen corn, thawed |
Directions:
1. In a large nonstick skillet, saute green pepper and onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, rice, cumin and turmeric; bring to a boil.
2. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add the beans, tomatoes and corn; heat through. Yield: 8 servings.
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