Fiesta Rice

  • 2 tsp. olive oil
  • 1 (10oz.) package frozen corn, thawed
  • 1 Tbs. olive oil
  • 1 C chopped green onions
  • 1-1/2 C uncooked brown rice
  • 1 tsp. ground cumin
  • 1 tsp. minced garlic
  • 3 C chicken stock
  • 1/8 tsp. black pepper
  • Dash of salt
  • 1 (14.5oz.) can diced tomatoes, undrained
  • 1 (4oz.) can diced green chilies
  • 1(15oz.) can black beans, rinsed and drained
  • 1/2 C fresh cilantro, chopped
  • 1 Tbs. fresh lime juice

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.

Pour remaining olive oil in pan. Add onion; sauté 5 minutes or until tender. Stir in rice, cumin and garlic; cook 1 minute. Add chicken stock, pepper, salt, diced tomatoes and chilies to pan; bring to a boil. Cover, reduce heat and simmer for 1 hour. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice. Yield: 16 servings (serving size:1/2 cup).

Date Added:May 02, 2008
Classification:Side Dishes
Source:Cooking Light - Mod
Course:Side Dish



2008…2015, 2016