1 Tbsp. oil
1 medium onion, finely chopped
1 cup corn, canned or cooked
1/2 cup finely chopped tomatoes
1 jalapeño, finely chopped, optional
1 tsp. coriander powder
1 tsp. cumin powder
Salt, to taste
4 cups cooked brown rice
• Heat the oil in a pan and sauté the onion over medium heat until transparent.
• Add the corn and stir for about a minute.
• Add the remaining ingredients, except the rice, and stir for 2 minutes.
• Stir in the rice and serve hot.
Makes 4 servings