Yum, yum, yum!!!
We usually eat this as a side dish when we are having Taco night or quesadillas. It is awesome for left overs!
2 1/4 cups chicken stock or canned low-salt chicken broth
1 cup long-grain rice, rinsed
1 teaspoon unsalted butter
1 green onion, including light green parts, thinly sliced
1 plum tomato, diced
1 tablespoon fresh or thawed frozen corn kernels
1 clove roasted garlic
1 cup cooked black beans
1 pinch sazon spice blend or ground cumin
Kosher salt and freshly ground pepper to taste
In a medium saucepan, bring 2 cups of stock or broth to a boil. Add the rice, stir, reduce heat to low, cover, and simmer for 15 minutes, or until the rice is al dente.
In a large saute pan or skillet, melt the butter over medium heat and saute the green onion, tomato, and corn for 5 minutes, or until the corn is tender. Add the garlic and stir to blend. Add the cooked rice and its liquid, the black beans, and the remaining stock or broth. Add the sazon or cumin, salt and pepper. Cook until heated through, stirring gently. Remove from heat and pour onto a platter. Serve immediately.