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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a medium saucepan over medium-high heat. Add corn to pan; cook 10 minutes or until corn starts to brown, stirring occasionally. Remove from pan. Set aside. | 2. Melt butter in pan. Add onions; saute 5 minutes or until tender. | 3. Stir in rice, cumin, and garlic; cook 1 minute. | 4. Add chicken broth, black pepper, salt, and diced tomatoes to pan; bring to a boil. | 5. Cover, reduce heat, and simmer for 30-45 minutes, stirring occasionally. | 6. Remove from heat; stir in reserved corn and beans. | 7. Cover and let stand 10 minutes. | 8. Stir in cilantro and juice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
kernel corn	1	package	thawed frozen	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
green onion	1	cup	chopped	19.17	4.0754	0.6887	0.3337
brown rice	1 1/2	cups	uncooked	860.31	181.2576	17.1351	6.5886
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
chicken broth	2	cups	reduced sodium fat free	156.24	3.78	22.2768	5.2416
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
salt	1	dash		-	-	-	-
tomato green chilies	1	can	diced undrained	-	-	-	-
black bean	1	can	rinsed drained	991.8141	181.3769	62.8246	4.1301
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.