Picante Black Beans and Rice

Here is another of our "South of the border" favorites!! The chorizo sausage just makes the flavor for me!

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1  tablespoon  pure olive oil
• 1⁄2 cup onion, finely diced
• 1⁄2 cup chorizo sausage, dry-cured, finely diced
• 1  garlic clove, minced
• 1 1⁄2 cups basmati rice, rinsed
• 1 (796 ml) can diced tomatoes
• 2  cups chicken broth, 30% less sodium
• 1 (540 ml) can black beans, rinsed and well drained
• 1  cup fresh corn kernels, about 1 cob (uncooked)
• 1⁄4 cup green onion, finely sliced

Directions

1. Heat oil in large saucepan over medium-high heat. Sauté onion and chorizo until onion has softened, 2-3 minutes. Add garlic and rice, stirrirng 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 minutes.
2. Remove from heat; gently stir in black beans and corn. Cover and let stand 5 minutes. Garnish with green onions.