Fiesta Rice

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

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. 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.