Yield
8 servings (serving size: 1 cup)
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
Preparation
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.
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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