Rice and Beans with Corn and Chimichurri recipe
Ingredients
- 1, 15 oz. can Black Beans drained & rinsed
- 1, 15 oz. can Red Kidney Beans drained* & rinsed
- 1/2 – 3/4 cup Chimichurri Sauce plus more to taste (recipe links above)
- 2 cups of fresh or frozen Sweet Corn kernels about two cobs
- 2 cups cooked Brown Rice I used brown jasmine rice
Instructions
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Place beans and chimichurri in a large pan or Dutch oven (with at least a 10 cup capacity). Stir everything together and cook over low to medium heat, stirring often, for about 10 minutes.
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Add sweet corn (and onions or any other items that need to cook only slightly) and stir to combine with beans and chimichurri. Cook for 3 - 5 minutes until corn is heated through, but still a little crunchy.
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Add the cooked rice. Stir everything together and cook for another 3 - 5 minutes until everything is uniformly heated and ready to serve.
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Garnish with additional chimichurri. Sprinkle fresh chopped parsley, cilantro, oregano, or shredded cheese of your choice over the top just before serving (optional).
Recipe Notes
*This is not intended to be a heavily sauced dish (think “dirty rice”), but if you’d like to make it more “saucy,” reserve some of the clearer red kidney bean juice off the top of the can and add that after you’ve combined all the other ingredients. You can also add a little more olive oil, red wine vinegar, or pickled jalapeno juice if you’d like.
-Spice it up by adding more canned or fresh jalapenos, adobo sauce or red cracked pepper flakes.
-Add chopped red or white onion, green peppers, or sweet red, orange and yellow peppers for even more color and texture. Add more sweet corn if you want to sweeten it up.
-If using frozen corn, you may want to thaw it before adding it to the other ingredients.
-This dish is great when served immediately after cooking, but it cooks – and holds – well in a crock pot, too.
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