Basmati rice was cooked with sweet corn, green beans and tomatoes in excess bone broth. We enjoyed our corn and bean rice with fried chicken fillets and a simple arugula salad.
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Corn and Bean Rice

Course Side Dish
Cuisine Fusion
Keyword easy
Prep Time 10 minutes
Cook Time 20 minutes
Soaking time 30 minutes
Total Time 30 minutes
Servings 4
Author Connie Veneracion

Ingredients

  • 1 and 1/2 cups Basmatic rice or other long-grain rice
  • 3 cups bone broth
  • 1/2 cup shredded sweet corn kernels
  • 1/2 cup green beans cut into half-inch lengths
  • 3 canned whole peeled tomatoes minus the liquid
  • salt if your bone broth is unseasoned or under-seasoned
  • pepper if your bone broth is unseasoned or under-seasoned

Instructions

  • Soak the rice in cold water for 30 minutes. Drain well and dump into the rice cooker.
  • Pour in the broth.
  • Lightly crush the tomatoes with your hand and add to the rice.
  • Throw in the corn and green beans.
  • Sprinkle in salt and pepper, if needed.
  • Turn on the rice cooker and let it do its work.
  • When the corn and bean rice is done, fluff up with a fork to separate the grains before serving.