Yield: 4

Scott Nowell

Cook: 30

• 1small yellow onion, finely chopped
• olive oil
• 2TBS tomato paste
• 2large garlic cloves, minced
• 1cup uncooked long-grain rice
• 1½cups chicken broth
• 1tsp salt
• freshly ground black pepper to taste
• ½tsp chili powder
• ½tsp ground cumin
• 1cup whole kernel corn, frozen
• 1(15 oz) can black beans, rinsed and drained
• ¼cup finely chopped cilantro
• 2tsp lime juice

Heat the olive oil in a large pot over medium low heat. Add the onions and cook, stirring frequently, until the onions are softened and translucent, about 5 minutes.

Turn the heat up to medium and add the tomato paste, garlic, and rice, cook, stirring frequently, for about 3 minutes.

Add 1½ cups of chicken broth, 1 tsp salt, pepper to taste, ½ tsp chili powder, and ½ tsp cumin, turn the heat up and bring to a boil.

Reduce the heat to low, cover the pot, and simmer until all the liquid is absorbed, about 16-20 minutes. Turn off heat.

Add corn, black beans, lime juice, and cumin to rice, mix and let sit uncovered for a few minutes to dry out.

Serve.