This particular recipe is a good example of using what you have on hand to create a great dish. The ingredients for this recipe are what I had in my crisper and pantry. When making these types of recipes, sometimes they turn out and sometimes they don’t, but this one came out very flavorful and moist.
2 tablespoons of vegetable oil
1 medium yellow onion diced
Half of an orange pepper diced
Half of a yellow pepper diced
1 cup of rice not minute
1 corn on the cob, husks removed and discarded and kernels shaved from cob
1 large tomato diced
1/3 cup of cilantro finely diced
1 teaspoon of kosher salt
1 – 14 oz. can of lite coconut milk
1 – 15 oz. can of 99% fat free chicken broth
1 – 15 oz can of black beans, rinsed and drained
Crumbled queso fresco
In a large deep skillet heat vegetable oil over medium high heat. Add onion, peppers and sauté until tender and translucent. Add rice and sauté until rice changes color and turns a little light brown. Add remaining rice ingredients and bring to a boil. Reduce heat to low and simmer for about 20 minutes or until all liquid is absorbed. Garnish with queso fresco and serve.