Rating: 4 stars
15 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

"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

Maro Desjarardins, Tulsa, Oklahoma
Recipe by Cooking Light May 2007

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Yield:
8 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

226 calories; calories from fat 16%; fat 3.9g; saturated fat 1.3g; mono fat 1.7g; poly fat 0.7g; protein 6.6g; carbohydrates 43.5g; fiber 4.9g; cholesterol 4mg; iron 2.1mg; sodium 354mg; calcium 52mg.
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