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Categories:
olive oil frozen corn butter green onion brown rice ground cumin garlic chicken broth pepper salt tomatoes black beans cilantro lime juice
Viewed: 18 - Published at: 5 years agoIngredients
- 2 teaspoons olive oil
- 1 (10 ounce) package frozen corn, thawed
- 1 tablespoon butter
- 1 cup green onion, chopped
- 1 1/2 cups brown rice, uncooked
- 1 teaspoon ground cumin
- 1 teaspoon garlic, minced
- 2 cups low sodium chicken broth
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup cilantro, chopped
- 1 tablespoon fresh lime juice
Method
- Heat oil in med saucepan over med-high heat. Add corn to pan; cook 10 min or til it starts to brown, stirring occasionally. Remove from pan. Set aside.
- Melt butter in pan. Add onions; saute 5 min or til tender. Stir in rice, cumin, and garlic; cook 1 minute Add broth, pepper, salt and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer 45 min, stirring occasionally. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minute Stir in cilantro and juice and serve.
