Throw on your sombrero and heat up the stove...this versatile rice dish is muy delicioso!
Use it in a taco salad, add it to burritos, serve it up with tortilla chips & fresh guacamole or some chicken fresh off the grill. It works great as a side or main dish.
Last night, my husband and I had it on top of raw baby spinach with sour cream, cheese, & tortilla chips crumbled on top. Like I said, it's muy, muy bueno! (I know, my friends tell me I should start a spanish blog.)
My mom stumbled upon this recipe a few years ago and it's been a favorite ever since.
Makes about 8 servings
10 oz. frozen corn, thawed
1 Tbsp butter
1 cup chopped green onions
1 1/2 cups uncooked brown rice
1 tsp ground cumin
1 tsp fresh minced garlic
3 cups reduced sodium chicken broth (use vegetable broth to make this vegetarian)
1/2 tsp ground black pepper
1 can diced tomatoes with green chilies, undrained
1 can black beans, rinsed & drained
1/2 cup chopped fresh cilantro
1-2 Tbsp fresh lime juice
Heat oil in medium saucepan over medium-high heat. Add corn & cook 10 minutes or until corn starts to brown. Remove from pan & set aside. Melt butter in pan, add onions, and saute 5 minutes or until tender. Stir in uncooked rice, cumin, & garlic. Cook 1 minute. Add broth, black pepper, salt, & diced tomatoes and bring to a boil. Cover, reduce heat, & simmer for about 45 minutes, or until rice is done. Remove from heat and stir in reserved corn & black beans. Heat through and stir in cilantro & lime juice.