This recipe will make your kitchen smell amazing, thanks to the burst of spices. This recipe is perfect for busy nights when you don’t have enough time to make something so complex.
INGREDIENTS
- Olive oil (1 tablespoon)
- Brown rice (1 cup)
- Onion (1 medium piece, chopped)
- Garlic (2 large cloves, minced)
- Chili powder (1 tablespoon)
- Cumin powder (2 teaspoons)
- Ground pepper (a quarter of a teaspoon)
- Tomato (1 cup, diced)
- Vegetable stock (1 cup and a half)
- Low-sodium black beans (1 can, rinsed)
- Frozen corn (1 cup)
- Fresh cilantro (half a cup, chopped)
- Salsa (3 tablespoons, low-sodium options)
STEP-BY-STEP INSTRUCTIONS
- Start by heating olive oil in a large saucepan over medium heat and stir in the onion, garlic, chili powder, cumin, and ground pepper. Cook for over two minutes until fragrant.
- Add the uncooked brown rice, diced tomatoes, and water. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
- Cover and cook until the rice is tender and the liquid is absorbed.
- Mix in the black beans and frozen corn, then cover. Let the pot sit off the heat for 10 minutes to allow the flavors to meld.
- Stir in the fresh cilantro and serve warm with a dollop of low-sodium salsa on top.
NUTRITIONAL INFORMATION (per serving)
- Calories: 380
- Protein: 14g
- Carbohydrates: 65g
- Fat: 8g
Serving Size: 4 servings
