Total Time
45mins
Prep 15 mins
Cook 30 mins

From the "Cooking Light" magazine. It complements any Mexican meal and is SO GOOD!

Ingredients Nutrition

Directions

  1. Heat oil in a medium saucepan over medium-high heat. Add corn to pan; cook 10 minutes or until corn starts to brown, stirring occasionally. Remove from pan. Set aside.
  2. Melt butter in pan. Add onions; saute 5 minutes or until tender.
  3. Stir in rice, cumin, and garlic; cook 1 minute.
  4. Add chicken broth, black pepper, salt, and diced tomatoes to pan; bring to a boil.
  5. Cover, reduce heat, and simmer for 30-45 minutes, stirring occasionally.
  6. Remove from heat; stir in reserved corn and beans.
  7. Cover and let stand 10 minutes.
  8. Stir in cilantro and juice.