Larry's Market Recipes
https://www.larrysbaraga.com/Recipes/Detail/3953/Rice_n%60_Beans_Capped_with_Corn_Salsa
Rice n' Beans Capped with Corn Salsa
Yield: 6 bowls or plates
Ingredients
| 1 1/2 | cups | long-grain white or brown rice, uncooked | |
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| 2-3 | tablespoons | olive oil | |
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| 4 | cloves | garlic, minced | |
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| 1-3 | teaspoons | brown sugar | |
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| 2 | teaspoons | ground cumin | |
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| 1 | teaspoon | dried oregano | |
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| Pinch of dried chili flakes | |||
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| 3 | cans | (15 oz.) black beans, undrained | |
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| 1/4 | cup | parsley, minced | |
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| 3/4 | cup | chopped cilantro | |
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| 2 | cups | corn kernels | |
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| 1 | jalapeno, veins and seeded removed, minced | ||
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| 2 | tablespoons | fresh lime juice | |
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| 1/2 | cup | finely chopped red onion | |
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| 1/4 | cup | fresh cilantro | |
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| Salt | |||
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| Pepper | |||
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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.
Larry's Market Recipes
https://www.larrysbaraga.com/Recipes/Detail/3953/Rice_n%60_Beans_Capped_with_Corn_Salsa
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