Corn, Rice and Beans

INGREDIENTS
½   cup Cannaroli or Arborio rice
1    tablespoon olive oil
1    small onion, chopped
1    cup low salt chicken broth
1    cup corn kernels, thawed and drained
1    can (15 ounces) Black Beans, rinsed and drained
½   cup medium Salsa
2    tablespoons chopped fresh cilantro

METHOD

In a small saucepan, bring 2 cups of water to a boil, add the rice, lower the heat to a simmer and cook for 5 minutes. Remove from the heat, drain and set aside.

In a large sauce pan over medium-high heat, add the olive oil and swirl to coat. Add the onion and cook, stirring occasionally, for 5 to 6 minutes until the onions become translucent. , Add the broth, corn, beans, salsa and reserved rice. Stir to thoroughly mix and cook over medium heat for about 10 minutes, stirring occasionally to prevent sticking. Transfer to individual serving bowls and garnish with the cilantro.