Fiesta Rice

Fiesta Rice (Adapted from CL)

2 teaspoons olive oil
10 ounces frozen whole-kernel corn, thawed
1 tablespoon butter
1 cup chopped green onions
1 1/2 cups dry brown basmati rice
1 teaspoon cumin
2 garlic cloves, minced
2 cups chicken broth
1/8 teaspoon salt
1/8 teaspoon fresy ground black pepper
14.5 ounce can fire-roasted diced tomatoes with chiles
15 ounce can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice

In a mediun saucepan, heat oil over medium-high. Add corn and cook until it begins to brown, about 6-10 minutes. Scoop out onto a plate and set aside.

Add butter to the saucepan - add onions and cook until tender, about 5 minutes. Stir in rice, cumin and garlic - cook until fragrant, about 1 minute. Stir in broth, salt, black pepper and tomatoes. Bring to a boil, cover, reduce heat and simmer for about 40-45 minutes, stirring occasionally. Remove from heat and gently stir in reserved corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice.

Makes 4-8 servings - 4 for a main dish, 8 as a side.

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