Mexican Rice
Ingredients
- 2 tablespoons Chili Pepper with Garlic Oil
- 1 yellow onion, diced
- 1 small red pepper, diced
- 2 to 3 garlic cloves, minced
- 1-1/4 cups uncooked long grain rice (or brown rice)
- 1 can diced tomatoes
- 1 can reduced sodium black beans, rinsed
- 1 Bag frozen corn kernels
- 1/8 teaspoon fresh ground pepper
- 2 cups organic low sodium vegetable broth
- chopped cilantro
- 1 tablespoon fresh lime juice
- 2 Tablespoons Mexican Seasoning
Instructions
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Add Oil to a large nonstick skillet over medium-high heat.
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Add onions and red peppers; cook for 3 minutes.
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Stir in garlic and continue to cook for 30 seconds.
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Add rice and cook, stirring often, for 2 minutes.
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Stir in diced tomatoes with green chilies, black beans, and corn.
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Add Seasoning, salt and fresh ground pepper to taste.
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Stir in vegetable broth and bring to a boil.
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*Cover, reduce heat to low, and cook for 15 to 20 minutes (longer if using brown rice), or until liquid is absorbed.
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Remove cover, fluff with fork and stir in cilantro and lime juice.
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Serve.