Picante Black Beans & Rice

Prep time: 15min
Total time: 45min
Serves 8
1 tbsp
Pure Olive Oil
15 mL
1/2 cup
finely diced onion
125 mL
1/2 cup
finely diced dry-cured chorizo sausage
125 mL
1
clove garlic, minced
0
1 1/2 cups
Basmati Rice, rinsed
375 mL
1 can
Diced Tomatoes
796 mL
2 cups
Chicken Broth - 35% Less Sodium
500 mL
1 can
black beans, rinsed and well drained
540 mL
1 cup
fresh (uncooked) corn kernels (about 1 cob)
250 mL
1/4 cup
finely sliced green onions
60 mL
¾ cup
calories
210
fat
4 g
carbs
37 g
protein
8 g

Directions

  1. Heat oil in a large saucepan over medium-high heat. Sauté onion and chorizo until onion has softened, 2 to 3 min. Add garlic and rice, stirring to coat rice in oil. Stir in tomatoes and broth and bring to a boil. Reduce heat, cover and simmer until all the liquid is absorbed, about 15 min.

  2. Remove from heat; gently stir in black beans and corn. Cover and let stand 5 min. Garnish with green onions.