Great recipe to have in your toolbox. It is vegan and vegetarian friendly.
Serving Size 1.5 cup
Calories - 300
Protein - 10g
Fat - 6g
Carbs - 52g
Fiber - 9g
Sodium - 620mg
4 tsp - Extra Virgin Olive Oil
1 - Onion, minced
2 - Ears of Corn, Kernels removed (1-1/2 cups frozen corn, thawed and patted dry can be substituted)
1 cup - Long-grain brown rice, rinsed and drained
4 - Garlic Cloves, minced
1 tsp - Cumin
Pinch Cayenne Pepper
3 1/4 cup - Vegetable Broth
15 Ounce Canned Black Beans, rinsed
2 cup - Grape Tomatoes, stemmed & Quartered
5 Scallions, sliced thin
1/4 cup - Minced Fresh Cilantro 1/4 cup
1 tbsp - Lime Juice
1 - Heat 2 teaspoons of the oil in a 12 in skillet over medium-high heat until shimmering. Add the onion and cook until softened and lightly browned, 5 to 7 min. Stir in the corn and cook until lightly browned, about 4 minutes. Stir in the rice, garlic, cumin, and cayenne and cook until fragrant, about 30 seconds.
2 - Stir in the broth and bring to a simmer. Cover, reduce heat to medium-low, and simmer gently, stirring occasionally, for 25 minutes.
3 - Stir in the beans, cover, and continue to simmer until the liquid has been absorbed and the rice is tender, 20 to 25 minutes longer. Season with salt and pepper to taste.
4 - Combine the remaining 2 teaspoons olive oil, tomatoes, scallions, cilantro, and lime juice in a small bowl and season with salt and pepper to taste. Sprinkle the tomato mixture over the rice and beans and serve.