Mexican Rice

Mexican Rice (GF/DF/VG)

1 can (14.5 oz) undrained diced tomatoes

2-3 cups water or vegetable broth

1 Tbsp. olive oil

1 bell pepper, chopped

1 large onion, chopped

2 cloves garlic, minced

1-1/2 cups short grain brown rice

1/8 tsp. cayenne pepper

1-2 tsp. cumin

1 can black beans, rinsed and drained

1 can yellow corn, drained

Cilantro (optional)

1.      Drain tomatoes, reserving liquid. Add enough water or broth to make 3 cups; set aside.

2.      Heat oil in 4-quart heavy saucepan with tight-fitting lid.

3.      Add bell pepper, onion & garlic; saute’ briefly.

4.      Add rice, cayenne and cumin (to taste); stir.

5.      Add the 3 cups reserved liquid.

6.      Bring to a boil. Reduce heat to low, cover and simmer 30 minutes.

7.      Add tomatoes.

8.      Cover and continue cooking 20 minutes.

9.      Remove from heat and add beans and corn. Mix gently a little.

10.  Let stand in covered pot for 10 minutes.

      11.  Fluff with fork, salt & cilantro to taste.