Rice with Black Beans & Corn

Rice with Black Beans & Corn

Rice with black beans and corn is super easy to make and it is really tasty.  I served it burrito-style with sliced grilled chicken breasts.  It would also be a great side dish.  The chicken broth adds a lot of flavor to the rice, and the red bell pepper, black beans, yellow corn, and green cilantro make it very colorful!

Adapted from: www.annies-eats.com, originally from Cook’s Illustrated

Rice with Black Beans & Corn

(print recipe)

Ingredients:

4 tsp. olive oil
1 cup onion, finely chopped
2 red or yellow bell peppers, finely chopped
3 cloves garlic, minced
1 cup low-sodium chicken broth
2 ¼ cups water
1 ½ cups long-grain brown rice
1 tsp. salt
1 (15 oz.) can black beans, drained and rinsed
¾ cup corn kernels (fresh from cob, or frozen & thawed)
¼ cup chopped fresh cilantro
¼ tsp. ground black pepper

Directions:

1. Preheat the oven to 375° F.  Adjust an oven rack to the middle position.
2. Heat the oil in a large Dutch oven over medium heat until shimmering.  Add the onion and bell pepper to the pan and cook, stirring occasionally, until well browned and tender, about 12-14 minutes.  Stir in the garlic and cook just until fragrant, about 30 seconds.
3. Add the chicken broth and water to the pan.  Bring the mixture to a boil.
4. Remove the pot from the heat, stir in the rice and salt, and cover.  Bake until the rice is tender, 65-70 minutes.
5. Remove the pot from the oven and uncover.  Fluff the rice with a fork, stir in the beans and corn, and replace the lid.  Let stand for 5 minutes.  Then mix in the cilantro and black pepper.

The onion and bell peppers should be cooked until they are well browned and tender.

About these ads