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Categories:
brown rice water extra-virgin olive oil salt collard greens black beans green peas corn kernels green chilies black olives Italian-style tomatoes salt
Viewed: 44 - Published at: 8 months agoIngredients
- 1 1/2 cups uncooked brown rice
- 3 cups water
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1 (14.5 ounce) can collard greens, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can green peas, rinsed and drained
- 1 (15.25 ounce) can corn kernels, drained
- 1 (4 ounce) can chopped green chilies
- 1 (4 ounce) can sliced black olives
- 1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped
- salt and freshly ground black pepper to taste
Method
- Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
- Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.
