Rice with Beans and Corn
A great spin on plain rice, this dish is a winner. The fiber-rich black beans and hearty corn amp up this healthy side dish. Try as a side dish with grilled fish, or fill a chicken burrito with this Mexican-style rice.
Notes
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Cooking Time25 min
Ingredients
- 1 cup water
- 1/2 cup uncooked long-grain rice
- 4 plum tomatoes, chopped
- 15 ounces black beans, rinsed and drained
- 10 ounces frozen whole kernel corn, thawed
- 4 green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Bring water to a boil in a large saucepan; stir in rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender.
- Add tomato and remaining ingredients. Cook over medium heat, stirring constantly, until heated.
