Fiesta Rice

• 2 teaspoons olive oil
• 1 (10 ounce) package frozen corn, thawed
• 1 tablespoon butter
• 1 cup green onion, chopped
• 1 1/2 cups brown rice, uncooked
• 1 teaspoon ground cumin
• 1 teaspoon garlic, minced
• 2 cups low sodium chicken broth
• 1/8 teaspoon pepper
• 1/4 teaspoon salt
• 1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup cilantro, chopped
• 1 tablespoon fresh lime juice

1. Heat oil in med saucepan over med-high heat. Add corn to pan; cook 10 min or til it starts to brown, stirring occasionally. Remove from pan. Set aside.
2. Melt butter in pan. Add onions; saute 5 min or til tender. Stir in rice, cumin, and garlic; cook 1 minute Add broth, pepper, salt and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer 45 min, stirring occasionally. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minute Stir in cilantro and juice and serve.

olive oil, frozen corn, butter, green onion, brown rice, ground cumin, garlic, chicken broth, pepper, salt, tomatoes, black beans, cilantro, lime juice

Taken from www.food.com/recipe/fiesta-rice-233087 (may not work)