Ingredients

2 cups water
1 cup jasmine rice
2 teaspoons cumin
6 ears fresh corn
2 to 4 fresh jalapeño peppers
1 large tomato
2 tablespoons chopped pimento peppers
1/3 cup diced red onion
2 tablespoons butter
1/4 teaspoon salt
Pinch of black pepper

Directions

Bring water to a boil in a medium saucepan. Stir in rice and cumin, cover and reduce heat to low. Do not remove lid while rice is cooking. Simmer 12 minutes then stir. Cover, turn off heat and let rice set an additional 10 minutes or until tender and all the water is absorbed. Wash all fresh ingredients. Cut corn kernels off cob. Dice jalapeño peppers and tomato. You may want to wear gloves while dicing the hot peppers. Combine corn,  jalapeño, tomato, pimento peppers, onion, and butter in a microwave-safe bowl. Cover and cook in microwave oven on high until heated through, about 4 to 5 minutes. Stir every minute. Add salt and black pepper. Combine corn mixture and cooked rice. Fluff mixture with a fork.

Nutrition Facts

250 calories
6 g fat
3 g saturated fat
10 mg cholesterol
120 mg sodium
47 g carbohydrate
9 g sugar
0 g added sugar
6 g protein