This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
140 Calories
Recipe Instructions
Step 1
In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
Step 2
In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
Step 3
Combine the rice and vegetable mixture. Salt and pepper to taste and serve.
Ingredients
1 tablespoon olive oil
salt and pepper to taste
½ cup chopped onion
¼ teaspoon dried basil
2 tomatoes, chopped
½ teaspoon minced garlic
¾ cup lemon juice
1 large red bell pepper, chopped
1 (15 ounce) can black beans; drain and reserve liquid
1 ½ cups instant brown rice
2 jalapeno peppers, minced
1 ¼ teaspoons dried cilantro
⅛ teaspoon red pepper flakes
1 (15 ounce) can whole kernel corn; drain and reserve liquid
