1- 1 1/2 cups converted rice - y'know that "uncle's" rice or market equivalent
1 3/4 -2 1/2 cups Chicken broth - low sodium store brand if home made is not an option.
*** More rice & stock for more servings- 1 cup of rice is about 4 servings and some leftovers***
1 medium Onion dices fine or Shallot works really well here.
1 16 oz can petite diced tomatoes - DO NOT drain
1 16 oz can Black Beans - DO NOT drain
1 16 oz can Corn -Drained or 1 1/2 cup fresh or frozen
1-2 Jalapenos cut into thin rings or seeded & diced fine if you want to cut the heat.
2 tbsp Olive Oil
Optional -Shredded Cheese or Pico De Gallo(fresh salsa) to top
Saute the onions and pepper in the olive oil over medium low heat, at least until translucent or fully caramelize for best flavor. Add the rice and toss lightly to to slightly brown. Raise the heat to high, add the stock, beans, tomatoes and corn and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.
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