Rice n' Beans Capped with Corn Salsa

Yield:
6 bowls or plates

Ingredients:

  1. 1 1/2 cups long-grain white or brown rice, uncooked
  2. 2-3 tablespoons olive oil
  3. 4 cloves garlic, minced
  4. 1-3 teaspoons brown sugar
  5. 2 teaspoons ground cumin
  6. 1 teaspoon dried oregano
  7. Pinch of dried chili flakes
  8. 3 cans (15 oz.) black beans, undrained
  9. 1/4 cup parsley, minced
  10. 3/4 cup chopped cilantro
  11. 2 cups corn kernels
  12. 1 jalapeno, veins and seeded removed, minced
  13. 2 tablespoons fresh lime juice
  14. 1/2 cup finely chopped red onion
  15. 1/4 cup fresh cilantro
  16. Salt
  17. Pepper
Directions:

Prepare white or brown rice according to package directions.

Meanwhile, heat olive oil in large, deep skillet or Dutch oven on medium-high heat. Add garlic, brown sugar (depending on how sweet you like beans), cumin, dried oregano and pinch of dried red chili flakes; cook 2 minutes, stirring frequently. Stir in black beans and cook 4-5 minutes; stir in parsley and cilantro; set aside.

Prepare salsa by combining corn kernels, jalapeno, fresh lime juice, red onion, fresh cilantro, plus salt and pepper to taste; stir to combine. Divide cooked rice among 6 bowls or plates. Top each with black beans. Spoon corn salsa on top. Garnish with lime wedges.

Source: Vegetarian by Joanne Weir and Chuck Williams


TDS 3