1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon olive or canola oil
1 (14.5 ounce) can reduced-sodium chicken broth
1 cup uncooked long grain rice
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 (10 ounce) package frozen corn, thawed
In a large nonstick skillet, saute the green pepper, onion and garlic in oil for 3 minutes. Stir in the broth, rice, cumin and turmeric; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add beans, tomatoes and corn; heat through.
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