Fiesta Rice

recipe
"This rice complements any Mexican meal, especially enchiladas. The roasted corn is delicious, and the nuttiness of the brown rice enhances the flavor." --Maro Desjardins, Tulsa, OK

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 226
Caloriesfromfat 16 %
Fat 3.9 g
Satfat 1.3 g
Monofat 1.7 g
Polyfat 0.7 g
Protein 6.6 g
Carbohydrate 43.5 g
Fiber 4.9 g
Cholesterol 4 mg
Iron 2.1 mg
Sodium 354 mg
Calcium 52 mg

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

Preparation

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.

Note:

Maro Desjarardins, Tulsa, Oklahoma,

Cooking Light

May 2007
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