Fiesta Rice

Here's another recipe I've been asked to share several times.  I first served it to a team last spring to use up some leftovers I had, quadrupling the portions if I had actually measured them.  I used Mexican rice made with white rice, beans made from scratch, and I only dreamed of cute little cherry tomatoes.  Instead I chopped up regular Roma tomatoes from the market. 

Ingredients

• 2 cups brown rice, cooked and hot
• 1 tablespoon olive oil
• 1 cup corn kernels, fresh or frozen
• 1 can black bean, rinsed and drained
• 2 limes, juiced
• 2 tablespoons olive oil
• pinch salt and pepper
• 1 red or yellow bell pepper, seeded and diced
• 1 cup cherry tomatoes, halved
• 1 jalapeno pepper, seeded and minced
• 1/2 cup red onion, diced
• 1/4 cup cilantro, chopped 

Directions

1. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until they begin to brown (about 8-10 minutes). Stir in black beans, remove from heat and set aside.
2. In a large bowl whisk together lime juice, 2 tablespoons of olive oil and salt and pepper. Stir in hot rice, making sure each grain is coated with the dressing. Add the corn and bean mixture and toss to combine. Let cool to room temperature.
3. Add bell pepper, tomatoes, jalapeno, red onion and cilantro to the rice mixture and toss well. Taste for seasoning and serve immediately, or refrigerate for later. Bring to room temperature before serving.

 I found this recipe on Pinterest, I think. 

Here's the original website.