Ingredients
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3 cups chicken broth
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1/2 cup brown rice
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1/2 cup barley
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1 tablespoon olive oil
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3 garlic cloves, finely chopped
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1/2 cup red onion, chopped
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1 cup black beans, canned, rinsed, drained
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1/2 medium red bell pepper, diced
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1 jalapeno pepper, diced
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1/2 teaspoon ground cumin
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1/2 teaspoon dried oregano
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2 tablespoons fresh cilantro, chopped
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salt and pepper, to taste
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1 medium carrot, diced
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1 cup corn kernel (frozen or canned)
Instructions
- In a medium saucepan with tight fitting lid, bring the chicken broth to a boil, stir in rice and barley; cover and cook for 30 minutes.
- Stir in diced carrot, cover and continue to cook for an additional 15 minutes or until liquid is absorbed and grains are tender.
- While the grains are cooking, heat the olive oil in a large skillet, stir in garlic and chopped onion and cook until onion is tender.
- Stir in the corn and beans, heat until warmed; add jalapeño pepper, red bell pepper, cumin and oregano.
- When the grains are cooked, add to skillet, stirring to combine.
- Sprinkle in the cilantro, combine well; cover and allow to stand 5 minutes before serving.
- Adjust salt and pepper to taste.