Fiesta Rice

Have you noticed that I have a lot of rice recipes on this blog?  The reason is twofold: I really like rice - more than pasta and more than potatoes - and it is very inexpensive. In the past few years, I have come to love brown rice. I even eat it for breakfast sometimes.  If you haven't quite converted to brown rice, though, the recipe below is great because it has a lot of flavor going on, so the brown rice isn't as noticeable. This has become a family favorite.

Recipe from Kristin in Her Kitchen

Fiesta Rice

2 t olive oil
10 oz. frozen corn, thawed
1 T butter
1 c chopped green onions
1.5 c uncooked brown rice
1 t ground cumin
1 t fresh minced garlic
3 c reduced sodium chicken broth
1/2 t ground black pepper
dash salt
1 can diced tomatoes with green chilies, undrained
1 can black beans, rinsed & drained
1/2 c chopped fresh cilantro, optional
1-2 T fresh lime juice


Heat oil in medium saucepan over medium-high heat. Add corn and cook 10 minutes or until corn starts to brown. Remove from pan and set aside. Melt butter in pan, add onions, and saute 5 minutes or until tender. Stir in uncooked rice, cumin and garlic. Cook 1 minute. Add broth, black pepper, salt and diced tomatoes and bring to a boil. Cover, reduce heat, and simmer about 45 minutes or until rice is done. Remove from heat and stir in reserved corn and beans. Heat through and stir in cilantro and lime juice.

 I serve this as a main dish with sour cream and avocado on top.