Black beans and sweet corn rice

  • Preparation 15 min
  • Cooking 30 min
  • Servings 4
  • Freezing I do not suggest



  • Olive oil
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cups 7 grains rice from Uncle Ben
  • 3 1/2 cups chicken broth
  • 1/2 cup fresh parsley, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried origano
  • 1/2 teaspoon ground cumin
  • 1 cup frozen sweet corn
  • 1 cup black beans canned
  • 300g grape tomatoes, cut in half
  • Lime wedges
  • Salt and ground pepper



  • In a big pan at medium heat, add a dash of olive oil and cook the onion and garlic for 2-3 minutes. Add the rice, stir well and cook 1 minute.
  • Add the chicken broth, half of the fresh parsley, thyme, oregano, cumin. Season with salt and pepper, stir well then bring to a boil. Reduce heat to low, cover and cook for 15 minutes. Add corn and black beans, stir well then cover again. Continue cooking for 10 minutes until rice is cooked and and all water is absorbed.
  • Remove from heat then add tomatoes and remaining parsley. Serve with fresh lime juice! Good hot or warm!