114.5-ounce candiced tomatoes with chiles,undrained
115-ounce canblack beans, rinsed & drained
1/2cupchopped fresh cilantro
1tablespoonfreshly squeezed lime juice
Heat the oil in a medium saucepan over medium-high heat. Add the corn to the pan; cook 10 minutes or until the corn starts to brown, stirring occasionally. Remove the corn from the pan; set aside. Wipe out the pan.
Melt the butter in the pan. Add the 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 the cilantro and lime juice.
*If preparing this recipe as GLUTEN-FREE, just make sure you use a brand of chicken broth that is known to be GF.