Skillet Brown Rice And Beans With Heirloom Tomato Salsa - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 red onion, minced
2 ears corn, kernels cut from cobs
1 cup brown rice
4 garlic cloves, minced
1 teaspoon cumin
1 pinch cayenne pepper
3 1/4 cups vegetable broth
2 (15 ounce) cans black beans, rinsed
salt and black pepper, to taste
20 ounces mixed baby heirloom tomatoes, quartered
5 green onions, thinly sliced
1/4 cup minced fresh cilantro
1 tablespoon fresh lime juice

Preparation

In a large skillet, heat the olive oil over medium-high heat. Add the onion and a pinch of salt and cook until softened and lightly browned, about 4-5 minutes, stirring frequently. Stir in the corn and cook until lightly browned, about 4 minutes. Stir in the rice, garlic, cumin and cayenne pepper. Cook for 30 seconds, or until just fragrant, stirring constantly. Add the broth to the pot. Bring to a low simmer and cook over low heat, covered, for 25 minutes. Stir every 5-10 minutes.
Add the black beans to the pan. Cover and simmer until the liquid is fully absorbed, about 20-25 minutes. Season to taste with salt and black pepper.
Meanwhile, toss the heirloom tomatoes, scallions, cilantro and lime juice together in a large bowl. Season to taste with salt and black pepper.
Serve the rice and beans topped with the heirloom tomato salsa.