Fiesta Rice

Name: Fiesta Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 2 teaspoons olive oil; 1 (10 ounce) package frozen whole kernel corn, thawed; 1 tablespoon butter; 1 cup chopped green onion; 1 1/2 cups uncooked brown rice; 1 teaspoon ground cumin; 1 teaspoon minced garlic; 2 cups reduced-sodium fat-free chicken broth; 1/8 teaspoon fresh ground black pepper; 1 dash 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 chopped fresh cilantro; 1 tablespoon fresh lime juice

Submitted by AudiWhoLuvs2Cook

"From the "Cooking Light" magazine. It complements any Mexican meal and is SO GOOD!"

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Ready In:: 45mins
Ingredients:: 14
Serves:: 8

ingredients

2 teaspoons olive oil
1 (10 ounce) package frozen whole kernel corn, thawed
1 tablespoon butter
1 cup chopped green onion
1 ¹⁄₂ cups uncooked brown rice
1 teaspoon ground cumin
1 teaspoon minced garlic
2 cups reduced-sodium fat-free chicken broth
¹⁄₈ teaspoon fresh ground black pepper
1 dash 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 chopped fresh cilantro
1 tablespoon fresh lime juice

directions

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.
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 30-45 minutes, stirring occasionally.
Remove from heat; stir in reserved corn and beans.
Cover and let stand 10 minutes.
Stir in cilantro and juice.