| 1 |
cup |
uncooked quick-cooking brown rice |
| 1 |
|
(15-oz) can black beans, drained and rinsed |
| 1 1/2 |
cups |
fresh or frozen (and thawed) corn kernels |
| 4 |
|
scallions, thinly sliced (green and white parts) |
| 1 |
|
red bell pepper, chopped (about 1 cup) |
| 2 |
Tbsp. |
vinaigrette dressing |
| 3 |
Tbsp. |
salsa |
| 1/2 |
tsp. |
ground cumin |
| 2 |
large |
boneless, skinless cooked chicken thighs (from Cuban-Spiced Chicken recipe, see link below), diced |
- Cook the rice according to the package directions.
- Meanwhile, in a large bowl, combine the beans, corn, scallions, and pepper. In a small bowl, combine the salad dressing, salsa, and cumin.
- When the rice is cooked, add it to the ingredients in the large bowl. Add the dressing mixture and toss, then mix in the chicken. Chill for at least 30 minutes, if time allows, or up to 3 days, until you are ready to serve.
For more great recipes like this, pick up a copy of Aviva Goldfarb’s The Six O’Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help You Prevent and Manage Diabetes, available at shopdiabetes.org, 800-232-6733, or bookstores nationwide.
