Lime Black Bean Spanish Rice

[Guest guest]

We had this tonight with some Red Enchiladas.

 

Enjoy,

Judy

 

Lime Black Bean Spanish Rice

 

1 c. basmati rice

1/2 onion, diced large

1 T. olive oil

3/4 c. salsa

1 3/4 c. water

juice of 1/2 lime

1- 16 oz. can black beans, drained

1 c. frozen corn

1/2 c. cilantro, chopped

 

 

Rinse the basmati rice in a strainer bowl and drain well. Heat the oil in a

frying pan and lightly brown the rice and onion over medium-high heat. Stir

often.

 

In a med size pot, heat the water and salsa. Add the lightly browned onion and

rice. Stir well. Cook uncovered for about 15 minutes.

 

Stir in the corn, lime juice, black beans and cilantro. Turn of the burner,

but leave the pot on it as the burner cools down. Stir the rice mixture often,

so it heats all the way through. Remove from burner and serve.