Picante Black Beans and Rice
- Ready In:
- 20mins
- Ingredients:
- 10
- 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
- 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.
- Remove from heat; gently stir in black beans and corn. Cover and let stand 5 minutes. Garnish with green onions.
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