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Yellow Rice with Black Beans and Corn

Yield 4 (1-cup) servings.

Ingredients

  • Vegetable cooking spray
  • 1 teaspoon olive oil
  • 1 cup diced onion
  • 2 cloves garlic, crushed
  • 1 cup long-grain rice, uncooked
  • 2 cups water
  • 1/4 teaspoon threads of saffron
  • 1/2 cup canned no-salt-added black beans, drained
  • 1/2 cup frozen whole kernel corn, thawed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Nutrition Information

  • calories 234
  • caloriesfromfat 7 %
  • fat 1.8 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6 g
  • carbohydrate 48 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 155 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and garlic; saute 2 minutes. Add rice, and saute 2 minutes. Add water and saffron. Cover, reduce heat, and simmer 20 to 25 minutes or until liquid is absorbed and rice is tender. Stir in black beans and corn; cook 5 minutes or until thoroughly heated. Add salt and pepper.

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