Happy October! We seem to be rapidly moving closer to winter. Most stores seem to think so too, considering I have already seen Christmas items on the shelves. Come one people, we haven’t even had Halloween yet! I don’t know why stores insist on rushing through all the holidays. I like to take them as they come and enjoy each one!
Enough of my rant.
This dish is a wonderful way to end fresh garden vegetables. I know that my family has been working on getting everything harvested and processed in our communal gardens before the first frost. I plan on transplanting my little herbs so I can have them inside all winter (and try not to kill them in the process!). This dish is a satisfying, healthy way to say goodbye to fresh veggies for another 6 months!
Recipe from The America’s Test Kitchen Healthy Family Cookbook
Skillet Rice and Beans with Corn and Fresh Tomatoes
This tasty brown rice dish is bursting with fresh vegetables and can be eaten hot or cold. This dish makes a great lunch or a light dinner.
Ingredients
- 4 teaspoons olive oil
- 1 onion, minced
- 2 ears corn, kernels removed (or about 3/4 cup frozen)
- 1 cup long-grain brown rice, rinsed and drained
- 4 garlic cloves, minced
- 1 teaspoon cumin
- pinch cayenne pepper
- 3 1/4 cups vegetable or chicken broth
- 2 15 oz. cans black beans, drained and rinsed
- 2 cups grape tomatoes, quartered
- 5 scallions, thinly sliced
- 1/4 cup minced fresh parsley or cilantro
- 1 Tablespoon lime juice
Instructions
- In a large skillet, heat 2 teaspoons of the oil over medium-high heat until shimmering. Add the onion and cook until softened and lightly browned, about 5-7 minutes. Stir in the corn and cook until lightly browned about 4 minutes. Stir in the rice, garlic, cumin and cayenne pepper and cook until fragrant, about 30 seconds.
- Stir in the broth and bring to a simmer. Cover, reduce the heat to medium-low, and simmer gently, stirring occasionally, for 25 minutes.
- Stir in the beans, cover, and continue to simmer until the liquid has been absorbed and the rice is tender, 20-25 minutes. Season with salt and pepper to taste.
- In a small bowl, combine the remaining 2 teaspoons olive oil, tomatoes, scallions, parsley and lime juice. Season with salt and pepper to taste. Sprinkle the tomato mixture over the rice and beans and serve.
