FIESTA RICE

Fiesta Rice image

Submitted to Cooking Light by Maro Desjardins. Different from most mexican style rice dishes because it uses brown rice.

Provided by kitchenslave03

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

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.

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