This particular recipe is a good example of using what you have on hand to create a great dish. The ingredients for this recipe are what I had in my crisper and pantry. When making these types of recipes, sometimes they turn out and sometimes they don’t, but this one came out very flavorful and moist.
Ingredients
Rice
2 tablespoons of vegetable oil
1 medium yellow onion diced
Half of an orange pepper diced
Half of a yellow pepper diced
1 cup of rice not minute
1 corn on the cob, husks removed and discarded and kernels shaved from cob
1 large tomato diced
1/3 cup of cilantro finely diced
1 teaspoon of kosher salt
1 – 14 oz. can of lite coconut milk
1 – 15 oz. can of 99% fat free chicken broth
1 – 15 oz can of black beans, rinsed and drained
Garnish
Crumbled queso fresco
Technique
In a large deep skillet heat vegetable oil over medium high heat. Add onion, peppers and sauté until tender and translucent. Add rice and sauté until rice changes color and turns a little light brown. Add remaining rice ingredients and bring to a boil. Reduce heat to low and simmer for about 20 minutes or until all liquid is absorbed. Garnish with queso fresco and serve.
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