Fiesta Rice

• Vegetarian
• Gluten free

• Produce

  • 1 can Black beans, reduced-sodium
  • 1 Cilantro
  • 2 Garlic cloves
  • 1 can Sweet corn, kernels
  • 1 can Tomatoes with green chilies
  • 1 Yellow onion

• Canned Goods

  • 2 cups Vegetable broth, organic low sodium

• Condiments

  • 1 tbsp Lime juice, fresh

• Pasta & Grains

  • 1 1/4 cups Rice, long grain

• Baking & Spices

  • 1/8 tsp Pepper, fresh ground
  • 1 Red pepper, small
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 2 tbsp Butter

Found on diethood.com

Description

Ingredients

• 2 tablespoons butter
• 1 yellow onion, diced
• 1 small red pepper, diced
• 2 to 3 garlic cloves, minced
• 1-1/4 cups uncooked long grain rice
• 1 can (10 ounces) diced tomatoes with green chilies
• 1 can (15 ounces) reduced sodium black beans, rinsed
• 1 can (15 ounces) sweet corn kernels, rinsed
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 2 cups organic low sodium vegetable broth
• chopped cilantro
• 1 tablespoon fresh lime juice

Directions

• Melt butter in a large nonstick skillet over medium-high heat.
• Add onions and red peppers; cook for 3 minutes.
• Stir in garlic and continue to cook for 30 seconds.
• Add rice and cook, stirring often, for 2 minutes.
• Stir in diced tomatoes with green chilies, black beans, and corn.
• Season with cumin, salt and fresh ground pepper.
• Stir in vegetable broth and bring to a boil.
• *Cover, reduce heat to low, and cook for 15 to 20 minutes, or until liquid is absorbed.
• Remove cover, fluff with fork and stir in cilantro and lime juice.
• Serve.

Nutrition