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Fiesta Rice

Complements any Mexican meal...

2 tsp		olive oil
10 ounce		package frozen whole kernel corn, thawed
1 Tbs		butter
1 cup		chopped green onions
1½ cups		uncooked brown rice
1 tsp		ground cumin
1 tsp		minced garlic
2 cups		fat-free, less-sodium chicken broth
1/8 tsp		freshly ground black pepper
dash of		salt
14.5 ounce		can diced tomatoes with chiles, undrained
15 ounce		can black beans, rinsed and drained
½ cup		freshly chopped cilantro
1 Tbs		fresh lime juice

1	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.
2	Melt butter in pan. Add onions; sauté 5 minutes or until tender. Stir in rice, cumin and garlic; cook 1 minute. Add chicken broth, 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.

Servings: 8

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