Fiesta Rice

This recipe is from Cooking Light. It's great as a side, inside burritos, and an alternative filling for quesadillas.

Ingredients

2 teaspoons olive oil

1 (10-ounce) package frozen whole-kernel corn, thawed

1 tablespoon butter

1 cup chopped green onions

1 1/2 cups uncooked brown rice

1 teaspoon ground cumin

1 teaspoon minced garlic

2 cups fat-free, less-sodium chicken broth

1/8 teaspoon freshly ground black pepper

Dash of salt

1 (14.5-ounce) can diced tomatoes with chiles, undrained

1 (15-ounce) can black beans, rinsed and drained

1/2 cup chopped fresh cilantro1 tablespoon fresh lime juice

Preparation

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.

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.

Yield

8 servings (serving size: 1 cup)

Nutritional Information

CALORIES 226(16% from fat); FAT 3.9g (sat 1.3g,mono 1.7g,poly 0.7g); PROTEIN 6.6g; CHOLESTEROL 4mg; CALCIUM 52mg; SODIUM 354mg; FIBER 4.9g; IRON 2.1mg; CARBOHYDRATE 43.5g