Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon cooking oil
  • 1 small onion (minced)
  • 1 medium red pepper (minced)
  • 1 medium carrot (minced)
  • 4 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 3 ½ cups chicken stock or vegetable stock (see notes)
  • 2 cups brown rice (see notes)
  • 1 teaspoon sea salt
  • 2 large tomatoes (diced)
  • 1 medium jalapeño pepper (minced (see notes))
  • 1 cup frozen corn
  • ½ cup cilantro (minced)
  • 2 tablespoon lime juice (fresh is best)

Instruction

  • Heat the oil in a medium-sized pot over medium-high heat. Add the onion, pepper, and carrot and cook until the onion is golden, about 5 minutes. Stir in the garlic and cumin and let them cook for 1 minute.
  • Add the stock, rice, salt, tomatoes, and jalapeño pepper and bring the pot to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 40 minutes, or until the rice is tender.
  • Remove the pot from the heat and stir in the corn, cilantro, and lime juice.