Picante black beans & rice | IGA recipes | Easy recipe, Quick recipe, Legumes

Picante black beans & rice

Haricots noirs et riz relevés

Preparation time 10 minutes

Total time: 30 minutes

Ingredients

15 mL (1 tbsp.) olive oil
125 mL (½ cup) finely diced onion
125 mL (½ cup) finely diced dry-cured chorizo sausage
1 clove garlic, minced
375 mL (1½ cups) basmati rice, rinsed
1 can (796 mL) diced tomatoes
500 mL (2 cups) sodium-reduced chicken broth
2 cans (540 mL ea.) black beans, rinsed and drained
250 mL (1 cup) frozen corn kernels (thawed) or fresh corn kernels
60 mL (¼ cup) finely sliced green onions

Directions

Heat oil in a large saucepan over medium heat.
Sauté onion and chorizo until onion has softened, 2 or 3 minutes.
Add garlic and rice, stirring to coat rice with oil.
Stir in tomatoes and broth and bring to a boil. Reduce heat, cover and simmer until all the liquid is absorbed, about 15 minutes.
Remove from heat. Gently stir in black beans and corn. Cover and let stand 5 minutes. Garnish with green onions.