1. Heat oil in a medium saucepan over medium-high heat. Add corn to pan; cook 10 minutes or until corn starts to brown, stirring occasionally. Remove from pan. Set aside. 2. Melt butter in pan. Add onions; saute 5 minutes or until tender. 3. Stir in rice, cumin, and garlic; cook 1 minute. 4. Add chicken broth, black pepper, salt, and diced tomatoes to pan; bring to a boil. 5. Cover, reduce heat, and simmer for 30-45 minutes, stirring occasionally. 6. Remove from heat; stir in reserved corn and beans. 7. Cover and let stand 10 minutes. 8. Stir in cilantro and juice. ---------------------------------------------------------------------------
Nutrition
Ingredients
