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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.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Buffet, Dinner, Side Dish
Servings 8

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.
Keyword Black Beans, Brown Rice, Confetti, Corn, Roasted