Fiesta Rice

"This rice complements any Mexican meal, especially enchiladas. The roasted corn is delicious, and the nuttiness of the brown rice enhances the flavor." --Maro Desjardins, Tulsa, OK

Yield: 8 servings (serving size: 1 cup)

Ingredients

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

Preparation

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.

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

Nutritional Information

Calories:

226 (16% from fat)

Fat:

3.9g (sat 1.3g,mono 1.7g,poly 0.7g)

Protein:

6.6g

Carbohydrate:

43.5g

Fiber:

4.9g

Cholesterol:

4mg

Iron:

2.1mg

Sodium:

354mg

Calcium:

52mg