Fiesta Rice

Name: Fiesta Rice
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

14 ingredients

2 steps

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; saute 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.