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2/3 cup short-grain brown rice
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1 15-ounce can black beans, rinsed
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3 large ears corn, husked
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2 medium red onions, cut into 3/8-inch-thick slices
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1 green bell pepper, cored and quartered lengthwise
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1/2 cup hot tomato salsa, preferably chipotle
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3 tablespoons chopped fresh cilantro
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3/4 teaspoon ground cumin
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salt & freshly ground pepper to taste
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Baked tortilla chips (optional)
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Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
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