Fiesta Rice

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

1. 1

   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.

2. 2

   Melt butter in pan. Add onions; saute 5 minutes or until tender.

3. 3

   Stir in rice, cumin, and garlic; cook 1 minute.

4. 4

   Add chicken broth, black pepper, salt, and diced tomatoes to pan; bring to a boil.

5. 5

   Cover, reduce heat, and simmer for 30-45 minutes, stirring occasionally.

6. 6

   Remove from heat; stir in reserved corn and beans.

7. 7

   Cover and let stand 10 minutes.

8. 8

   Stir in cilantro and juice.