Mexican Rice with Jalapenos and Beans

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Mexican Rice with Jalapenos and Beans

 

2 tablespoons olive oil

1/2 yellow onion, peeled and finely chopped

1 garlic clove, minced

1 teaspoon ground cumin

1 1/2 cups canned red kidney beans or black beans, drained, rinsed

3/4 cup fresh sweet corn kernels

1 14 oz. can diced tomatoes with jalapeño

1 cup long-grain white rice

salt to taste

1 3/4 cups vegetable broth

chopped fresh cilantro for garnish

 

Heat the olive oil in a large skillet over medium heat.

Add the onion and garlic and cook, stirring occasionally, for 4-6 minutes or

until soft and lightly browned.

Add the cumin and continue to cook for another 30 seconds.

Add the beans, corn, tomatoes and rice and mix well.

Add the salt and vegetable broth.

Bring to a boil. Cover and simmer until all the liquid is absorbed, 10 to 12

minutes.

Serve garnished with fresh cilantro. Serves 4.

 

 

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