Fiesta Rice

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

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2  teaspoons olive oil
• 1 (10 ounce) package frozen whole kernel corn, thawed
• 1  tablespoon butter
• 1  cup  chopped green onion
• 1 1⁄2 cups  uncooked brown rice
• 1  teaspoon ground cumin
• 1  teaspoon  minced garlic
• 2  cups  reduced-sodium fat-free chicken broth
• 1⁄8 teaspoon fresh ground black pepper
• 1  dash salt
• 1 (14 1/2ounce) can diced tomatoes with green chilies, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1⁄2 cup  chopped fresh cilantro
• 1  tablespoon fresh lime juice

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.