Confetti Rice w/ Black Beans & Roasted Corn
What a wonderful and colorful side dish or salad served room temperature. It really goes with anything. This is a great side to your favorite entrées or a great entrée for your favorite vegan/vegetarian.
Ingredients
- ½ cup Olive Oil
- 2 Diced Onions
- 3 cloves Minced Garlic
- 3 cups Basmati Rice
- 6 cups Vegetable Stock
- 1 tbsp Salt
- ½ tbsp Black Pepper
- 1 tbsp Cumin
- 1 tbsp Dried Coriander
- ½ cup Shredded Carrots
- ½ cup Frozen Peas
- ½ cup Corn Kernels
- 1 can Black Beans (small can; drained and rinsed well - so they don't bleed on rice)
- 2 tbsp Chopped Chives
- Sliced Olives (optional)
Instructions
- In large sauce pot sauté Olive Oil, Onions and Garlic until soft.
- Add Basmati Rice and sauté for 3-4 minutes (don't let rice brown).
- Add Vegetable Stock, Salt, Black Pepper, Cumin and Dried Coriander. Cook until liquid is almost absorbed.
- Add Carrots, Peas, Corn Kernels, Black Beans, Chives and optional Olives. Toss to blend vegetables. Taste and adjust seasoning. Often this will need a little more olive oil and salt at the end.
