My favorite rice is Jasmine rice. Since I had some on hand, I thought I would try a new rice recipe to go along Chicken and Cheese Enchiladas.
serves 12 ( about ½ c. = 4 points + )
- 2 tsp. canola oil
- 10 oz. frozen corn kernels
- ½ c. chopped red onion
- 1-½ c. uncooked rice
- 1 tsp. cumin
- 2 tsp. crushed garlic
- 2-3 c. fresh, seeded, diced tomatoes
- 1 can ( 15 oz) black beans, rinsed and drained
- ½ c. cilantro, chopped
- 2 T. lime juice
- salt to taste
Cook rice according to package directions.
Heat oil in a large nonstick skillet. Cook onion until tender. Add corn, cumin, garlic, salt and black beans. Heat through. Add rice and lime juice to bean mixture. Heat through. Stir in cilantro.