Fiesta Rice

"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

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 16%
  • Fat: 3.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 6.6g
  • Carbohydrate: 43.5g
  • Fiber: 4.9g
  • Cholesterol: 4mg
  • Iron: 2.1mg
  • Sodium: 354mg
  • Calcium: 52mg

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.
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