Tuesday, June 10, 2008

2 tablespoons olive or canola oil
1 small onion, finely chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 (15 ounce) cans black beans, drained
1 (14.5 ounce) can diced tomatoes with green chiles
1 (15.25 ounce) can whole kernel corn, drained

1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2. Add the chicken broth, bring to a boil, cover and lower the heat. Cook for 20 minutes. Add the spices, black beans, tomatoes, and corn. Heat through. Serve with tortillas or chips.

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