Vermette's Market Recipes
https://www.vermettesfoodmart.com/Recipes/Detail/3953/
Rice n' Beans Capped with Corn Salsa
Yield: 6 bowls or plates
Ingredients
| 1 1/2 |
cups |
long-grain white or brown rice, uncooked
|
|
|
| 2-3 |
tablespoons |
olive oil
|
|
|
| 4 |
cloves |
garlic, minced
|
|
|
| 1-3 |
teaspoons |
brown sugar
|
|
|
| 2 |
teaspoons |
ground cumin
|
|
|
| 1 |
teaspoon |
dried oregano
|
|
|
|
|
Pinch of dried chili flakes
|
|
|
| 3 |
cans |
(15 oz.) black beans, undrained
|
|
|
| 1/4 |
cup |
parsley, minced
|
|
|
| 3/4 |
cup |
chopped cilantro
|
|
|
| 2 |
cups |
corn kernels
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|
|
| 1 |
|
jalapeno, veins and seeded removed, minced
|
|
|
| 2 |
tablespoons |
fresh lime juice
|
|
|
| 1/2 |
cup |
finely chopped red onion
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|
|
| 1/4 |
cup |
fresh cilantro
|
|
|
|
|
Salt
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|
|
|
|
Pepper
|
|
|
Directions:
Prepare white or brown rice according to package directions.
Meanwhile, heat olive oil in large, deep skillet or Dutch oven on medium-high heat. Add garlic, brown sugar (depending on how sweet you like beans), cumin, dried oregano and pinch of dried red chili flakes; cook 2 minutes, stirring frequently. Stir in black beans and cook 4-5 minutes; stir in parsley and cilantro; set aside.
Prepare salsa by combining corn kernels, jalapeno, fresh lime juice, red onion, fresh cilantro, plus salt and pepper to taste; stir to combine. Divide cooked rice among 6 bowls or plates. Top each with black beans. Spoon corn salsa on top. Garnish with lime wedges.
Source: Vegetarian by Joanne Weir and Chuck Williams
Please note that some ingredients and brands may not be available in every store.
Vermette's Market Recipes
https://www.vermettesfoodmart.com/Recipes/Detail/3953/