Brown Rice And Black Beans

• 4 teaspoons Olive Oil
• 1 cup Onion, Diced
• 1 whole Red Bell Pepper, Diced
• 3 cloves Garlic, Minced
• 1 cup Chicken Broth, Low-Sodium
• 2-1/4 cups Water
• 1-1/2 cup Long Grain Brown Rice
• 1 teaspoon Salt
• 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
• 3/4 cups Corn Kernels (fresh From The Cob Or Frozen)
• 1/4 cups Fresh Cilantro, Chopped
• 1/4 teaspoons Ground Black Pepper

1. Adjust oven rack to middle position; heat oven to 375 degrees. Heat oil in a large Dutch oven over medium heat until shimmering. Add onion and pepper and cook, stirring occasionally, until well browned, about 12 to 14 minutes. Stir in garlic and cook until fragrant, 30 seconds.
2. Add broth and water; cover and bring to a boil. Remove the pot from the heat; stir in rice and salt. Cover and bake rice until tender, about 65 to 70 minutes.
3. Remove the pot from the oven. Uncover, fluff rice with fork, stir in the black beans and corn, and replace the lid. Let stand 5 minutes. Stir in cilantro and black pepper.
4. Serve warm and with sliced lime wedges.
5. Enjoy!

olive oil, onion, red bell pepper, garlic, chicken broth, water, salt, black beans, ube, ubc, ubc

Taken from tastykitchen.com/recipes/sidedishes/brown-rice-and-black-beans/ (may not work)