✤2 tbsp olive oil, divided
✤12 oz grape tomatoes, quartered
✤5 scallions, sliced thin (~30g)
✤1/4 cup minced fresh cilantro
✤1 tbsp lime juice
✤1 onion, chopped fine (~271g)
✤2 ears corn, kernels removed (~255g corn)
✤4 cloves garlic, minced
✤1 tsp cumin
✤Pinch of cayenne pepper
✤1 cup (~180g) long-grain white rice, rinsed
✤3 cups vegetable broth
✤2- 15 oz cans black beans, rinsed
❖In a medium bowl, combine 1 tbsp oil, tomatoes, scallions, cilantro & lime juice; season with salt & pepper, mix, set aside.
❖Heat remaining 1 tbsp oil in a 12-inch nonstick skillet over med-high heat until shimmering. Add onion and cook until softened and lightly browned, 5-7 min. Stir in corn and brown another 4 min. Stir in garlic, cumin & cayenne and cook 30 sec. Stir in rice and cook with spices 1 min.
❖Stir in broth & beans and bring to a simmer. Cover and simmer gently, stirring occasionally, until liquid is absorbed, about 20 min.
❖Season with salt & pepper to taste. Top with the tomato mix.
