Southwestern Pilaf

Name: Southwestern Pilaf
Ingredients: 3 cups chicken broth; 1/2 cup brown rice; 1/2 cup barley; 1 medium carrot, diced; 1 tablespoon olive oil; 3 garlic cloves, finely chopped; 1/2 cup red onion, chopped; 1 cup corn kernel (frozen or canned); 1 cup black beans, canned, rinsed, drained; 1/2 medium red bell pepper, diced; 1 jalapeno pepper, diced; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 2 tablespoons fresh cilantro, chopped; salt and pepper, to taste

15 ingredients

7 steps

Ingredients

3 cups chicken broth
1/2 cup brown rice
1/2 cup barley
1 medium carrot, diced
1 tablespoon olive oil
3 garlic cloves, finely chopped
1/2 cup red onion, chopped
1 cup corn kernel (frozen or canned)
1 cup black beans, canned, rinsed, drained
1/2 medium red bell pepper, diced
1 jalapeno pepper, diced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons fresh cilantro, chopped
salt and pepper, to taste

Directions

1

In a medium saucepan with tight fitting lid, bring the chicken broth to a boil, stir in rice and barley; cover and cook for 30 minutes.
2

Stir in diced carrot, cover and continue to cook for an additional 15 minutes or until liquid is absorbed and grains are tender.
3

While the grains are cooking, heat the olive oil in a large skillet, stir in garlic and chopped onion and cook until onion is tender.
4

Stir in the corn and beans, heat until warmed; add jalapeno pepper, red bell pepper, cumin and oregano.
5

When the grains are cooked, add to skillet, stirring to combine.
6

Sprinkle in the cilantro, combine well; cover and allow to stand 5 minutes before serving.
7

Adjust salt and pepper to taste.