Brown Rice with Black Beans

4 tsp. olive oil 1 cup onion, chopped fine 1 red bell pepper, chopped fine 3 cloves garlic, minced 1 cup low-sodium chicken broth 2¼ cups water 1½ cups long-grain brown rice 1 tsp. salt 1-2 (15 oz.) cans black beans, drained and rinsed ¾ cup corn kernels (fresh from cob, or frozen and thawed) ¼ cup chopped fresh cilantro ¼ tsp. ground black pepper

INGREDIENTS

• 4 tsp. olive oil
• 1 cup onion, chopped fine
• 1 red bell pepper, chopped fine
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 2¼ cups water
• 1½ cups long-grain brown rice
• 1 tsp. salt
• 1-2 (15 oz.) cans black beans, drained and rinsed
• ¾ cup corn kernels (fresh from cob, or frozen and thawed)
• ¼ cup chopped fresh cilantro
• ¼ tsp. ground black pepper

DIRECTIONS

1. Preheat the oven to 375° F.  Adjust an oven rack to the middle position.  Heat the oil in a large Dutch oven over medium heat until shimmering.  Add the onion and bell pepper to the pan and cook, stirring occasionally, until well browned and tender, about 12-14 minutes.  Stir in the garlic and cook just until fragrant, about 30 seconds.
2. Add the chicken broth and water to the pan.  Bring the mixture to a boil.  Remove the pot from the heat, stir in the rice and salt, and cover.  Bake until the rice is tender, 65-70 minutes.
3. Remove the pot from the oven and uncover.  Fluff the rice with a fork, stir in the beans and corn, and replace the lid.  Let stand for 5 minutes.  Mix in the cilantro and black pepper.  Serve.