Ingredients
1/2
tsp ground coriander seeds
1/3
cup long-grain rice (not converted)
3/4
cup drained canned black beans
3
tbsp chopped fresh cilantro leaves
Directions
1.
Mince garlic and finely chop enough onion to measure 1/2 cup. Cut enough kernels from cob to measure 3/4 cup.
2.
In a small heavy saucepan with a tight-fitting lid bring water to a boil with garlic, onion, cumin, coriander seeds, and salt. Stir in rice and cook, covered, over low heat 15 minutes. Stir in corn and cook, covered, 3 minutes, or until water is absorbed and rice is just tender. Fluff mixture with a fork and transfer to a large bowl to cool completely.
3.
Rinse and drain black beans. Stir cilantro into rice with beans, lime juice, and salt and pepper to taste.
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