4 (1-cup) servings.

How to Make It

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.

Oxmoor House Cooking Light Collection

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