This rice dish looked like it was right up my alley — unfortunately, I didn’t particularly care for it. I found it to be a little too spicy for my tastes (that could probably be remedied with a few ingredient changes, though!)
I may try it again…we’ll see.
I served it as a side to some ground-turkey-taco’s. THOSE were delicious! 🙂
Fiesta Rice
*Warning: This recipe makes A LOT of rice — Tori says 8 cups prepared — so if you don’t want leftovers, or aren’t sure…I highly reccomend making half.
*Warning #2: Tori also says it took her forever to get her rice cooked. As I was short on time, I cooked up some quick-cooking (
2 teaspoons olive oil (I omitted)
1 (10 oz.) package frozen whole-kernel corn, thawed (I omitted because of DH’s aversion to corn as a filler in recipes)
1 tablespoon butter
1 cup chopped green onions
1 1/2 cups uncooked brown rice (I used half white and half brown quick-cooking rice)
1 teaspoon ground cumin
1 teaspoon minced garlic
2 cups fat-free, low-sodium chicken broth
1/8 teaspoon freshly ground black pepper
dash of salt
1 (14.5 oz.) can diced tomatoes with chiles, undrained (I couldn’t find that size, so I used 1.5 10 oz. cans)
1 (15 oz.) can black beans, drained and rinsed (Tori recommends — even if you halve the recipe — keep the entire can of black beans. I agree!)
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Directions
– Heat oil in a medium saucepan over medium-high heat
– Add corn to the pan, cook 10 minutes, or until corn starts to brown, stirring occassionally
– Remove from pan and set aside
– Melt butter in the pan, add onions and saute for 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 occassionally
– Remove from heat, stir in reserved corn and the black beans
– Cover and let stand 10 minutes
– Stir in cilantro and lime juice
