Rice n' Beans Capped with Corn Salsa

Yield: 6 bowls or plates

Ingredients

1 1/2 cups long-grain white or brown rice, uncooked

2-3 tablespoons olive oil

4 cloves garlic, minced

1-3 teaspoons brown sugar

2 teaspoons ground cumin

1 teaspoon dried oregano

Pinch of dried chili flakes

3 cans (15 oz.) black beans, undrained

1/4 cup parsley, minced

3/4 cup chopped cilantro

2 cups corn kernels

1 jalapeno, veins and seeded removed, minced

2 tablespoons fresh lime juice

1/2 cup finely chopped red onion

1/4 cup fresh cilantro

Salt

Pepper

Directions:

Prepare white or brown rice according to package directions.

Meanwhile, heat olive oil in large, deep skillet or Dutch oven on medium-high heat. Add garlic, brown sugar (depending on how sweet you like beans), cumin, dried oregano and pinch of dried red chili flakes; cook 2 minutes, stirring frequently. Stir in black beans and cook 4-5 minutes; stir in parsley and cilantro; set aside.

Prepare salsa by combining corn kernels, jalapeno, fresh lime juice, red onion, fresh cilantro, plus salt and pepper to taste; stir to combine. Divide cooked rice among 6 bowls or plates. Top each with black beans. Spoon corn salsa on top. Garnish with lime wedges.

Source: Vegetarian by Joanne Weir and Chuck Williams

Please note that some ingredients and brands may not be available in every store.

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