1 can vegetable broth and 1 can water 1/2 a medium onion, minced (use the no more tears way) 1 clove garlic, minced 1/2 cup cilantro, chopped fine 1 bell green, diced 1 tomato, chopped 1 can black, or mixed chili beans, drained & rinsed 2 cups frozen corn 1/2 cup rice 2 tablespoons lime juice Salt and pepper to taste Tortilla Chips
Simmer the onion, pepper, garlic, rice, corn, and half of the cilantro in the broth and water for about 30 minutes, or until the rice is tender. Add the tomatoes and beans. When the tomatoes are just cooked, remove from the heat
and add the rest of the cilantro, and lime juice. Salt and pepper to taste. Serve over crumbled tortilla chips.
