Everything-but-the-kitchen-sink Rice
Try this Everything-but-the-kitchen-sink Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
rice
spicy
tomatoes
corn
black beans
lime
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 3 cloves garlic minced
- 1 teaspoon cumin
- 3 cups chicken stock
- 1 cup frozen corn
- 3 plum tomatoes chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon to 1 tablespoon chili powder (depending on your heat level)
- 1/4 teaspoon crushed chili flakes
- 1 1/2 cup long grain rice
- 1 cup black beans cooked and drained (i use canned)
- 1 heaping teaspoon cilantro flakes
- Carbohydrate 72.0883706925538 g
- Cholesterol 10.8000000091298 mg
- Fat 9.78463219457625 g
- Fiber 7.87662488565728 g
- Protein 19.4350418915459 g
- Saturated Fat 2.03055812658676 g
- Serving Size 1 1 Serving (552g)
- Sodium 523.12631293983 mg
- Sugar 64.2117458068965 g
- Trans Fat 0.637130594242386 g
- Calories 450 calories
Throw the stock, oil, garlic, chili powder, crushed chili flakes, cumin and rice into a rice cooker. A pot on the stove works too, obviously. Once the rice is done (or almost done if you're doing stove-top), throw in the chopped tomatoes, corn, black beans, cilantro and lime juice, and mix well. Let everything get nice and warm together, then serve. I often serve it with a nice steak.
