Recipes

[Carol1229]

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this one, I knew I had to try it.


If you love Mexican food like we do, I hope you'll give it a try, Thank you Adrienne for sharing your recipe-be sure to go visit her fantastic blog!



Carol


A Big Mouthful-original recipe found HERE)

1 Tbsp. extra virgin olive oil
1 c. finely chopped onion
4 garlic cloves, finely minced
2 c. uncooked brown rice OR uncooked long grain rice of your choice
1 (16 oz.) jar chunky salsa, whatever heat level you prefer-we like medium-hot
1 (14 1/4 oz.) can fat free reduced sodium chicken broth (1 3/4 c.)
1 c. frozen corn
1 (15 oz.) can black beans, drained and rinsed (optional)
1/4 c. chopped fresh cilantro, plus extra for garnish if you'd like

Preheat the oven to 350 degrees. Spray a 2 1/2 quart baking dish with nonstick cooking spray; set aside.

Heat a large skillet over medium heat. Add the olive oil and heat until shimmering. Sauté the onion in the oil over medium heat, stirring frequently, until softened, about 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Add the rice and toast lightly, stirring constantly for about 2 minutes.

Stir in the salsa and chicken broth; bring just to a boil. Pour the mixture into the prepared baking dish. Cover and bake @ 350 degrees for 30-35 minutes or until rice is cooked and the liquid is absorbed.

Remove from the oven; stir the corn, black beans, if using, and cilantro into the rice. Serve sprinkled with a little extra chopped cilantro, if you like. 10-12 servings.