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Cook Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:1Yield:4 main-dish or 6 side-dish servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:1Yield:4 main-dish or 6 side-dish servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:30 mins
Additional Time:
Total Time:1 hr
Total Time:
1 hr
Servings:1
Servings:
1
Yield:4 main-dish or 6 side-dish servings
Yield:
4 main-dish or 6 side-dish servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅔cupshort-grain brown rice1 15-ounce can black beans, rinsed3 large ears corn, husked2medium red onions, cut into 3/8-inch-thick slices1green bell pepper, cored and quartered lengthwise1small ripe avocado½cuphot tomato salsa, preferably chipotle½cuporange juice⅓cuplime juice3tablespoonschopped fresh cilantro1tablespooncanola oil¾teaspoonground cuminSalt & freshly ground pepper, to tasteBaked tortilla chips, (optional)
Cook Mode(Keep screen awake)
Ingredients
⅔cupshort-grain brown rice
1 15-ounce can black beans, rinsed
3 large ears corn, husked
2medium red onions, cut into 3/8-inch-thick slices
1green bell pepper, cored and quartered lengthwise
1small ripe avocado
½cuphot tomato salsa, preferably chipotle
½cuporange juice
⅓cuplime juice
3tablespoonschopped fresh cilantro
1tablespooncanola oil
¾teaspoonground cumin
Salt & freshly ground pepper, to taste
Baked tortilla chips, (optional)
DirectionsCook rice in a large pot of boiling salted water, until al dente, 25 to 30 minutes. Drain and rinse. Place in a large bowl, toss with beans and set aside.Meanwhile, preheat grill.Oil the grill rack (see Tip). Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10 to 12 minutes.Cut kernels from cobs (see Tip) and add to reserved rice and beans. Dice the bell pepper and half the onions; add to the rice mixture. Place the remaining onions in a mixing bowl. Peel and dice avocado; add half to rice mixture and half to the bowl with sliced onions.Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in a small bowl. Season with salt and pepper. Toss 3 tablespoons of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.Spoon rice mixture onto a serving dish and top with onion-avocado mixture. Serve with chips, if desired.TipsTo oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.Originally appeared: EatingWell Magazine, July/August 1997
Directions
Cook rice in a large pot of boiling salted water, until al dente, 25 to 30 minutes. Drain and rinse. Place in a large bowl, toss with beans and set aside.Meanwhile, preheat grill.Oil the grill rack (see Tip). Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10 to 12 minutes.Cut kernels from cobs (see Tip) and add to reserved rice and beans. Dice the bell pepper and half the onions; add to the rice mixture. Place the remaining onions in a mixing bowl. Peel and dice avocado; add half to rice mixture and half to the bowl with sliced onions.Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in a small bowl. Season with salt and pepper. Toss 3 tablespoons of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.Spoon rice mixture onto a serving dish and top with onion-avocado mixture. Serve with chips, if desired.TipsTo oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
Cook rice in a large pot of boiling salted water, until al dente, 25 to 30 minutes. Drain and rinse. Place in a large bowl, toss with beans and set aside.
Meanwhile, preheat grill.
Oil the grill rack (see Tip). Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10 to 12 minutes.
Cut kernels from cobs (see Tip) and add to reserved rice and beans. Dice the bell pepper and half the onions; add to the rice mixture. Place the remaining onions in a mixing bowl. Peel and dice avocado; add half to rice mixture and half to the bowl with sliced onions.
Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in a small bowl. Season with salt and pepper. Toss 3 tablespoons of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.
Spoon rice mixture onto a serving dish and top with onion-avocado mixture. Serve with chips, if desired.
Tips
To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
Originally appeared: EatingWell Magazine, July/August 1997
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Nutrition Facts(per serving)430Calories11gFat77gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
