Picante Black Beans & Rice
Prep Time
Serves
Cooking Mode
1 tbsp olive oil
½ cup finely diced onion
½ cup finely diced dry-cured chorizo sausage
1 clove garlic, minced
1 ½ cups basmati rice, rinsed
1 can diced tomatoes
2 cups reduced-sodium chicken broth
1 can black beans, rinsed and well drained
1 cup fresh (uncooked) corn kernels (about 1 cob)
¼ cup finely sliced green onions
1 tbsp olive oil
½ cup finely diced onion
½ cup finely diced dry-cured chorizo sausage
1 clove garlic, minced
1 ½ cups basmati rice, rinsed
1 can diced tomatoes
2 cups reduced-sodium chicken broth
1 can black beans, rinsed and well drained
1 cup fresh (uncooked) corn kernels (about 1 cob)
¼ cup finely sliced green onions
Directions
1Heat 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.
2Remove from heat; gently stir in black beans and corn. Cover and let stand 5 min. Garnish with green onions.
Disclaimer
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Personal Note
Personal Note
