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
How to Make It
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.
I could see this as a vegetarian main dish, but we had it as a side with chicken tacos. I've never seen a 15 oz. can of tomatoes & chiles (most are 10.5) but I added a little tomato juice to make up the difference. That might have been too much liquid because mine took 55 minutes to absorb all the liquid! Would have been better to just use the 10.5 oz can and not worry about the other 4.5 oz. I would make this again, but I think I prefer a white rice in a dish like this.
I'm usually not a fan of the rice I get at Mexican restaurants, but this rice is SO much better than the stuff you get at the restaurant. I also love how it's made with brown rice (good nutty flavor and better for you). This recipe will definitely be a regular side to any Mexican dishes we make (we paired this with Cooking Light's "Black Bean & Cheese Enchiladas w/Ranchero Sauce").
This is a really good Mexican rice dish. I never thought before to have brown rice to go with Mexican food, but it works really well and the flavors are very complimentary, especially the browned corn. I served this with enchiladas, as suggested, but I think it would go well with just about anything. I think it would also work well as a main dish for a meatless meal.
When I think of Mexican food, I think of rice, and this dish fits the bill as it goes with just about any Mexican main course. I love the brown rice which gives it a nutty flavor and blends well with the freshness of the other ingredients. (I used fresh corn and fresh plum tomatoes.) I will make this again, and again, and again!
This is the flavor of Spanish/Mexican style rice I've been trying to get!! The flavors blended well together & the substitution of red kidney beans (out of black-been on a Mexican kick) was great. Will use this recipe often, especially while we're getting lots of fresh peppers & tomatoes to use in Mexican this summer. Served with Mixed Fajitas (CL 1999) & a tomato/cucumber salad.
This is a great recipe! It's great as a side dish for tacos, enchiladas, chicken, fish, etc. or as a main entree. I've made it exactly as the recipe is written, and I've also added grilled chicken. I want to try it with grilled shrimp sometime. It really makes a great one-pot meal! My husband loves it, and for him to comment multiple times how much he likes a dish is a pretty big deal in our house, like I've accomplished something grand! Needless to say, this one's a keeper.
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