Tuesday, October 11, 2011

Fiesta Rice

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.

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