Cinco de Mayo is next week…May 5th! While I don’t do much to celebrate (except maybe enjoy some chips and salsa with a margarita or two), I think this recipe would be a good side dish for all those Mexican meals.
Unlike a lot of Mexican food, this rice dish is fairly healthy. It is made with brown rice, veggies, and beans for some added protein.
- 4 tsp. olive oil
- 1 cup onion (chopped)
- 1 red bell pepper (chopped)
- 3 garlic cloves (minced)
- 1 cup chicken broth
- 2 1/4 cups water
- 1 1/2 cups long-grain brown rice
- 1 tsp. salt
- 30 oz. black beans (drained and rinsed)
- 1 cup corn (frozen and thawed)
- 1/4 cup fresh cilantro (chopped)
- 1/4 tsp. ground black pepper
Preheat the oven to 375 degrees. Heat the oil in a large pot over medium heat. Add the onion and bell pepper to the pan. Stir occasionally, until the onion and pepper are browned and tender (about 10-15 minutes).
Stir in the garlic and cook about another minute.
Add the chicken broth and water to the pot. Bring the mixture to a boil.
Remove the pot from the heat, and stir in the rice and salt. Cover the pot with a lid.
Place in the oven and bake until the rice is tender (about one hour).
When done baking, remove the pot from the oven and take off the lid.
Fluff the rice with a fork. Add the beans and corn, and stir. Cover with the lid for an additional 5 minutes.
Mix in the cilantro and pepper, and serve!
This makes a great side dish for tacos and quesadillas, and you don’t have to feel guilty indulging in this healthy side dish! So go ahead and enjoy an extra margarita next week!