As much as I love chips and Guacamole, I decided to make a rice side to go along with the Fajitas I made the other night. I love the flavor of the rice you get at Mexican restaurants, but sometimes the texture is odd - either it's very mushy, or it's almost crunchy, like a Mexican version of Fried Rice. This one turned out just right for this Goldilocks. ;)
1 c rice (Uncle Ben's)
1 small onion, diced
2 T butter
10 oz can diced tomatoes with green chilies (Ro*tel)
10 oz tomato sauce (Hunt's)
1 can black beans, well rinsed and drained
1 can corn, drained (or 1.5-2 c frozen)
1 Roma tomato, diced
1 lime, zested and juiced
Fresh chopped cilantro
Sauté the rice and diced onion in the butter over medium heat just until the onion starts to sweat and take on a touch of color.
Add the canned diced tomatoes and tomato sauce and bring it up to a slow boil, stirring every few minutes to prevent scorching, until the liquid starts to absorb.
Turn the heat down to the lowest setting, cover and let cook to until just slightly firm, then stir in the corn, black beans, and diced tomato and continue cooking until the rice is done and the beans and corn are heated through
Just before serving, stir in the lime zest and juice, and sprinkle with fresh chopped cilantro.