Ingredients:
2 teaspoons vegetable oil
1/4 cup frozen corn
1/2 jalapenos, minced
1/2 teaspoon ground cumin
1/2 medium tomatoes, diced
2 scallions, finely chopped
1 tablespoon cilantro, finely chopped
2 cups whole grain cooked brown rice
Directions:
In a medium nonstick skillet on medium heat, warm the oil.
Add the corn, jalepino, and cumin; cover and cook on low heat for 3 to 5 minutes, stirring occasionally.
Stir in the tomato, scallions, cilantro and rice.
Cook on low heat for 3 to 5 minutes until hot.
Stir occasionally.
Add a dash or two of water if needed to prevent the rice from sticking.
Salt to taste and serve.
Servings: 2
Time preparation: 6 min.
Time total: 14 min.