Picante Black Beans & Rice

  • Prep Time 15 min
  • Total Time 45 min
  • Serves: 8

Ingredients

  • 1 tbsp olive oil 15 mL
  • 1/2 cup finely diced onion 125 mL
  • 1/2 cup finely diced dry-cured chorizo sausage 125 mL
  • 1 clove garlic, minced
  • 1 1/2 cups basmati rice, rinsed 375 mL
  • 1 can diced tomatoes 796 mL
  • 2 cups reduced-sodium chicken broth 500 mL
  • 1 can black beans, rinsed and well drained 540 mL
  • 1 cup fresh (uncooked) corn kernels (about 1 cob) 250 mL
  • 1/4 cup finely sliced green onions 60 mL

Directions

  • Step 1

    Heat oil in a large saucepan over medium-high heat. Sauté onion and chorizo until onion has softened, 2 to 3 min. Add garlic and rice, stirring to coat rice in oil. Stir in tomatoes and broth and bring to a boil. Reduce heat, cover and simmer until all the liquid is absorbed, about 15 min.

  • Step 2

    Remove from heat; gently stir in black beans and corn. Cover and let stand 5 min. Garnish with green onions.

Nutrition Facts

  • Nutrition Description Per serving (1/8 of recipe):
  • Calories 210
  • Fat 4 g
  • Carbs 37 g
  • Protein 8 g