Brown Rice and Beans with Corn and Cherry Tomato Salsa

Name: Brown Rice and Beans with Corn and Cherry Tomato Salsa
Yield: Serves 4 to 6
Ingredients: 2 tablespoons, extra-virgin olive oil; 1 , onion; , Salt and pepper; 1½ cups, frozen corn, thawed and patted dry; 1 cup, long-grain brown rice; 4 , garlic cloves, minced; 1 teaspoon, ground cumin; Pinch , cayenne pepper; 4 cups, vegetable broth; 2 (15-ounce) cans, black beans, rinsed; 12 ounces, cherry tomatoes, quartered; 5 , scallions, sliced thin; ¼ cup, minced fresh cilantro; 1 tablespoon, lime juice

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Main Courses

Vegetables

Rice

The sustaining combination of rice and beans is a staple in many cuisines, but often it's served as a side dish to accompany a protein.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES4 to 6

TIME1½ hours

Brown Rice and Beans with Corn and Cherry Tomato Salsa

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

WHY THIS RECIPE WORKS

We felt a few additions could transform rice and beans into a satisfying vegetarian meal. And instead of dirtying several pots to cook the rice and beans separately, we set out to make the meal in one skillet. Most recipes we found used whi...

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