South of the Border Beans and Rice
Yield: 8 servings | Prep: 10 mins. | Ready In: 60 mins.
What you need:
1 tablespoon extra-virgin olive oil
1 medium green pepper, seeded and chopped
1 medium red pepper, seeded and chopped 1 medium onion, chopped
4 cloves garlic, minced
16 ounces reduced-sodium vegetable broth 1 cup uncooked brown rice
1/2 teaspoon ground cumin
1/8 teaspoon turmeric
1 can (15 oz) black beans, drained and rinsed (or use no salt added)
12 ounces corn kernels (no salt added canned or frozen and thawed)
1 can (4 oz) mild green chilies, diced
1 can (14 oz) diced tomatoes, drained Salt and freshly ground black pepper to taste
What you do:
1. In a medium pot, heat oil over medium high heat. Add peppers, onion and garlic and saute’ for about 4 minutes.
2. Stir in broth, rice, cumin and turmeric. Bring to a boil. Reduce heat, cover and simmer for 45-50 minutes or until rice is tender (do not stir during this time).
3. Gently stir in beans, corn, chilies and tomatoes. Heat through and let stand 5 minutes.
4. Season to taste with salt and pepper and serve.
Original recipe from the American Institute for Cancer Research (AICR).
Why we love it:
For your Cinco de Mayo menu, this vegetarian entrée features hearty brown rice and colorful bell peppers, corn, tomatoes and black beans. Unlike white rice, brown rice retains its outer layer of bran and its germ. This results in more fiber and nutritional value. Beans are also full of fiber, potassium, folate and iron. Cumin, turmeric and chilies add a depth of unique flavor to this classic pairing.