Ingredients

2 tsp. olive oil

1 (10-ounce) package frozen whole-kernel corn, thawed

1 tbsp. butter

1 cup chopped green onions

1 1/2 cups uncooked brown rice

1 tsp. ground cumin

1 tsp. minced garlic

2 cups chicken broth

1/8 tsp. freshly ground black pepper

Dash of salt

1 (14.5 ounce) can diced tomatoes with chiles, undrained

1 (15 ounce) can black beans, rinsed and drained

1/2 cup chipped fresh cilantro

1 tbsp. fresh lime juice

Preparation

  1. Heat oil in 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.

  2. Melt butter in pan. Add onions;saute 5 minutes or unitl 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 45 minutes, stirring occasionally. Remove from heat; stir in reserved corn and beans. Cover an dlet stand 10 minutes. Stir in cilantro and juice.