Reminiscent of succotash, this dish uses fresh or frozen corn kernels with white beans instead of lima beans. The recipe calls for snap peas or snow peas, but any peas will do. The tomatoes in the rice add a lovely tang to balance the sweetness of the peas and corn.
- brown rice of choice
- chopped fresh or canned tomatoes, with juices
- olive oil
- onion, chopped
- sugar snap peas or snow peas, trimmed and thinly sliced
- fresh or frozen corn kernels
- cooked white beans
- garlic, sliced or minced
- dried sage
- fresh flat-leaf parsley, chopped
- freshly ground pepper
- hot sauce or salsa for serving (optional)
- In a saucepan, cook the brown rice with less than the usual water and add the tomatoes about halfway through cooking. Add more water, as needed, until the rice is fully cooked. Keep warm.
- In a large frying pan over medium heat, warm the oil. Add the onion and cook until softened or slightly browned, depending on your preference. Add the peas and cook a minute or two. Add the corn, beans, and garlic and cook a minute or two longer. Just before serving, stir in the sage, parsley, and pepper.
- Serve with the rice and hot sauce.