Serves 4-6

2 1/4 cups chicken stock or canned low-salt chicken broth

1 cup long-grain rice, rinsed

1 clove minced garlic

1 teaspoon unsalted butter

1 green onion, including light green parts, thinly sliced

1 plum tomato, diced

1 tablespoon fresh or thawed frozen corn kernels

1 cup cooked black beans

1 pinch ground cumin

Kosher salt and freshly ground pepper to taste

• In a medium saucepan, bring two cups of stock or broth to a boil. Add the rice and garlic, stir, reduce heat to low, cover, and simmer for 15 minutes, or until the rice is al dente (you don't want to cook it completely).
• In a large saute pan or skillet, melt the butter over medium heat and saute the green onion, tomato, and corn for five minutes, or until the corn is tender. Add the garlic and stir to blend. Add the cooked rice and its liquid, the black beans, and the remaining stock or broth. Add the cumin, salt and pepper. Cook until heated through, stirring gently. Remove from heat and pour onto a platter. Serve immediately.