- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- 8
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 1/2 cup
- finely diced onion
- 125 mL
- 1/2 cup
- finely diced dry-cured chorizo sausage
- 125 mL
- 1
- clove garlic, minced
- 1 1/2 cups
- basmati rice, rinsed
- 375 mL
- 1 can
- diced tomatoes
- 796 mL
- 2 cups
- reduced-sodium chicken broth
- 500 mL
- 1 can
- black beans, rinsed and well drained
- 540 mL
- 1 cup
- fresh (uncooked) corn kernels (about 1 cob)
- 250 mL
- 1/4 cup
- finely sliced green onions
- 60 mL
Directions
Step 1
Heat oil in a large saucepan over medium-high heat. Sauté onion and chorizo until onion has softened, 2 to 3 min. Add garlic and rice, stirring to coat rice in oil. Stir in tomatoes and broth and bring to a boil. Reduce heat, cover and simmer until all the liquid is absorbed, about 15 min.
Step 2
Remove from heat; gently stir in black beans and corn. Cover and let stand 5 min. Garnish with green onions.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of recipe):
- Calories:
- 210
- Fat:
- 4 g
- Carbs:
- 37 g
- Protein:
- 8 g
