4 tsp. olive oil 1 cup onion, chopped fine 1 red bell pepper, chopped fine 3 cloves garlic, minced 1 cup low-sodium chicken broth 2¼ cups water 1½ cups long-grain brown rice 1 tsp. salt 1-2 (15 oz.) cans black beans, drained and rinsed ¾ cup corn kernels (fresh from cob, or frozen and thawed) ¼ cup chopped fresh cilantro ¼ tsp. ground black pepper
INGREDIENTS
- 4 tsp. olive oil
- 1 cup onion, chopped fine
- 1 red bell pepper, chopped fine
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2¼ cups water
- 1½ cups long-grain brown rice
- 1 tsp. salt
- 1-2 (15 oz.) cans black beans, drained and rinsed
- ¾ cup corn kernels (fresh from cob, or frozen and thawed)
- ¼ cup chopped fresh cilantro
- ¼ tsp. ground black pepper
DIRECTIONS
- Preheat the oven to 375° F. Adjust an oven rack to the middle position. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and bell pepper to the pan and cook, stirring occasionally, until well browned and tender, about 12-14 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.
- Add the chicken broth and water to the pan. Bring the mixture to a boil. Remove the pot from the heat, stir in the rice and salt, and cover. Bake until the rice is tender, 65-70 minutes.
- Remove the pot from the oven and uncover. Fluff the rice with a fork, stir in the beans and corn, and replace the lid. Let stand for 5 minutes. Mix in the cilantro and black pepper. Serve.