Southwestern Pilaf

• chicken broth↗3 cups
• brown rice↗1⁄2 cup
• barley↗1⁄2 cup
• medium carrot↗1

  diced

• olive oil↗1 tablespoon
• garlic cloves↗3

  finely chopped

• red onion↗1⁄2 cup

  chopped

• corn kernel (frozen or canned)↗1 cup
• black beans, canned, rinsed, drained↗1 cup
• medium red bell pepper↗1⁄2

  diced

• jalapeno pepper↗1

  diced

• ground cumin↗1⁄2 teaspoon
• dried oregano↗1⁄2 teaspoon
• fresh cilantro, chopped↗2 tablespoons
• salt and pepper, to taste

Step-by-step instructions

1. 1

   In a medium saucepan with tight fitting lid, bring the chicken broth to a boil, stir in rice and barley; cover and cook for 30 minutes.

2. 2

   Stir in diced carrot, cover and continue to cook for an additional 15 minutes or until liquid is absorbed and grains are tender.

3. 3

   While the grains are cooking, heat the olive oil in a large skillet, stir in garlic and chopped onion and cook until onion is tender.

4. 4

   Stir in the corn and beans, heat until warmed; add jalapeño pepper, red bell pepper, cumin and oregano.

5. 5

   When the grains are cooked, add to skillet, stirring to combine.

6. 6

   Sprinkle in the cilantro, combine well; cover and allow to stand 5 minutes before serving.

7. 7

   Adjust salt and pepper to taste.