- 1 cup [250 mL] long grain rice
- 1 tablespoon [15 mL] vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon [5 mL] cumin
- 1 sweet red pepper, membranes and seeds removed, diced
- 2 cups [500 mL] small broccoli flowerets and stem pieces
- 2/3 cup [160 mL] freshly squeezed orange juice
- 1 1/2 cups [375 mL] freshly cut corn kernels [3 to 4 cobs] or frozen corn kernels
- 1 [4-ounce / 125-mL] can green chile dices, drained
- 1/2 cup [125 mL] freshly chopped cilantro
- 1 [19-ounce / 540-mL] can black beans, drained, rinsed and drained
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- Boil rice into salted boiling water until 'al dente'; well drain then keep warm.
- Meanwhile, into a wok or a large frypan, heat vegetable oil over medium heat.
- Brown together sprinkled with cumin chopped onion and minced garlic into hot oil, for 3 minutes.
- Stir in sweet red pepper dices and broccoli flowerets and pieces; stir-fry for 1 minute.
- Pour in orange juice and cook for 2 minutes, stirring occasionally.
- Mix in corn kernels, drained green chili dices and freshly chopped cilantro.
- Cook for 2 minutes, stirring occasionally.
- Then stir in drained rinsed black beans; heat through.
- Mound warm drained rice onto a large serving plate.
- Top rice with stir-fried vegetables, and serve.
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