SERVES 6
TOTAL TIME: 40 minutes
We prefer the flavor of fresh corn; however, 1½ cups frozen corn, thawed and patted dry, can be substituted.
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1 |
cup long-grain white rice, rinsed and drained |
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3 |
cups vegetable broth |
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Salt and pepper |
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1 |
onion, chopped fine |
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2 |
tablespoons extra-virgin olive oil |
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2 |
ears corn, kernels cut from cobs |
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4 |
garlic cloves, minced |
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1 |
teaspoon ground cumin |
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Pinch cayenne pepper |
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2 |
(15-ounce) cans black beans, rinsed |
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12 |
ounces grape tomatoes, quartered |
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5 |
scallions, sliced thin |
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¼ |
cup minced fresh cilantro |
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1 |
tablespoon lime juice |
1. Microwave rice, 1½ cups broth, and ¾ teaspoon salt together in covered bowl until liquid is absorbed, about 10 minutes.
2. Meanwhile, cook onion and 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until softened and lightly browned, 5 to 7 minutes. Stir in corn and cook until lightly browned, about 4 minutes. Stir in garlic, cumin, and cayenne and cook until fragrant, about 30 seconds.
3. Stir in rice mixture, beans, and remaining 1½ cups broth and bring to simmer. Cover and simmer gently, stirring occasionally, until liquid is absorbed, about 10 minutes. Season with salt and pepper to taste.
4. Meanwhile, combine remaining 1 tablespoon oil, tomatoes, scallions, cilantro, and lime juice in bowl and season with salt and pepper to taste. Sprinkle tomato mixture over rice and beans before serving.
VARIATIONS
SKILLET RICE AND CHICKPEAS WITH COCONUT MILK
Substitute 2 finely chopped yellow bell peppers for corn, 1½ teaspoons garam masala for cumin, and 2 (15-ounce) cans chickpeas for black beans. In step 3, substitute 1 (14-ounce) can light coconut milk for vegetable broth.
SPANISH-STYLE SKILLET RICE AND CHICKPEAS
Substitute 2 finely chopped red bell peppers for corn, pinch of crumbled saffron threads for cumin, and 2 (15-ounce) cans chickpeas for black beans.