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Brown Rice And Beans With Corn And Cherry Tomato Salsa

Brown Rice And Beans With Corn And Cherry Tomato Salsa

America's Test Kitchen: One-Pan Wonders, p.
1 hour 30 minutes
Serves 4 to 6

Ingredients

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  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped fine
  • Salt and pepper
  • 1½ cups frozen corn, thawed and patted dry
  • 1 cup long-grain brown rice
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • Pinch cayenne pepper
  • 4 cups vegetable broth
  • 2 (15-ounce) cans black beans, rinsed
  • 12 ounces cherry tomatoes, quartered
  • 5 scallions, sliced thin
  • ½ cup minced fresh cilantro
  • 1 tablespoon lime juice

Instructions

  1. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and ½ teaspoon salt and cook until onion is softened and beginning to brown, 5 to 7 minutes. Stir in corn and cook until lightly browned, about 4 minutes. Stir in rice, garlic, cumin, and cayenne and cook until fragrant, about 30 seconds.
  2. Stir in broth and bring to simmer. Cover, reduce heat to medium-low, and simmer gently, stirring occasionally, for 25 minutes.
  3. Stir in beans. Cover and simmer, stirring occasionally, until liquid is absorbed and rice is tender, about 30 minutes. Season with salt and pepper to taste.
  4. Combine remaining 1 tablespoon oil, tomatoes, scallions, cilantro, and lime juice in bowl and season with salt and pepper to taste. Spoon tomato mixture over rice and beans and serve.