Fiesta Rice with Black Beans, Corn and Peppers Recipe
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Yield:
8 to 10 servings
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Total Time:
50 mins
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Prep Time:
20 mins
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Cook Time:
30 mins
Ingredients
- Rice
- 4 teaspoons chicken flavor bouillon powder
- 2 cups hot tap water
- 2 tablespoons Mazola® Corn Oil
- 1 cup long grain rice, rinsed and drained
- 2 cups fresh corn, cut from cob OR frozen corn
- 1 cup diced onion
- 2 teaspoons minced fresh garlic
- 1 teaspoon ground cumin seed
- Vegetables and Beans
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 can (15 ounces) black beans, drained and rinsed OR 1-1/4 cups dried black beans, cooked and drained)
- 1 cup diced tomatoes
- 2 tablespoons fresh lime juice OR wine vinegar
- 3 tablespoons minced fresh cilantro
Instructions
- Step 1) Stir bouillon into hot water to make broth. Set aside.
- Step 2) Heat oil in a large, deep-sided skillet over medium-high heat. Add rice and cook for 2 to 3 minutes or until it begins to turn bright white. Stir in corn, onion, garlic and cumin and cook for 2 more minutes or until onions are softened.
- Step 3) Pour prepared broth into rice and bring to a boil. Cover; reduce heat to low and simmer for 18 to 20 minutes or until liquid is almost absorbed.
- Step 4) Remove from heat. Add bell pepper, zucchini, black beans and tomatoes on top of the rice. Cover tightly and steam for 5 more minutes or until liquid is absorbed. Stir in lime juice and cilantro; serve immediately.
