Fiesta Black Beans And Rice

• 1 (13 3/4 oz.) can chicken broth
• 1 c. chopped onion
• 2 cloves garlic, minced
• 1 (12 oz.) jar roasted red peppers, rinsed and drained
• 1 (4 oz.) can green chilies, rinsed and drained
• 1 1/2 c. cooked black beans or 15 oz. can, rinsed and drained
• 1 1/2 c. quick cooking brown rice
• 1 c. frozen corn kernels
• 1 Tbsp. minced fresh cilantro

1. In a 3-quart Dutch oven, bring 1/4 cup chicken broth to a boil.
2. Add onion and garlic. Reduce heat.
3. Cover.
4. Simmer 3 to 4 minutes or until tender. Stir in remaining chicken broth, peppers, chiles, beans, rice and corn.
5. Bring to a boil.
6. Reduce heat. Cover and simmer 5 minutes or until most of liquid is absorbed. Let stand, covered, 5 minutes.
7. Sprinkle with minced cilantro. Yields 6 servings.

chicken broth, onion, garlic, red peppers, green chilies, black beans, brown rice, frozen corn kernels, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=842434 (may not work)