Fiesta Rice

This is one of my all-time favorite recipes. The time spent making this dish is well worth it. The rice is so versatile and can be used as a side dish, in a burrito, on top of nachos, and basically anywhere else you can think of! This recipe makes a nice big batch, so plan on lots of leftovers.

Fiesta Rice

Source: Cooking Light

Ingredients

2 teaspoons olive oil
1 (10-ounce) package frozen whole-kernel corn, thawed
1 tablespoon butter
1 cup chopped green onions
1 1/2 cups uncooked brown rice
1 teaspoon ground cumin
1 teaspoon minced garlic
2 cups fat-free, less-sodium chicken broth
1/8 teaspoon 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 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; sauté 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 45 minutes, stirring occasionally. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice.

Yield...

8 servings (serving size: 1 cup)

Nutritional Information...

CALORIES 226(16% from fat); FAT 3.9g (sat 1.3g,mono 1.7g,poly 0.7g); PROTEIN 6.6g; CHOLESTEROL 4mg; CALCIUM 52mg; SODIUM 354mg; FIBER 4.9g; IRON 2.1mg; CARBOHYDRATE 43.5g