Ingredients

The following ingredients have 4 Servings
  • 1 corn cob (or ¾ cup frozen corn)
  • 1 tablespoon olive oil
  • 1 green pepper (diced)
  • 1 red pepper (diced)
  • 1/4 medium red onion (chopped)
  • 2 garlic cloves (minced)
  • 1 jalapeño (diced)
  • 1 cup Mahatma Long Grain Rice
  • ½ teaspoon chili powder
  • 14 ounces vegetable or chicken broth
  • 1 15-ounce can black beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes
  • avocado (diced)
  • cilantro leaves for garnish

Instruction

  • Shuck the corn and remove the silks. Place an ear of corn right on a burner. Light your gas stove and turn heat to medium-high. Roast the corn over the gas flame, turning every minute or so until the kernels are charred in various places all around the corn.
  • Remove corn from heat and let cool.
  • Use a sharp knife to cut off the corn kernels and set aside.
  • In a large Dutch oven or stockpot, heat oil over medium-high heat; sauté peppers and onion 3 minutes. Add garlic and jalapeño; cook and stir 2 minutes.
  • Stir in rice, chili powder, and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.
  • Stir in corn, black beans, and tomatoes; cook, covered, until heated through.
  • Serve warm with diced avocado and cilantro.