1/2 cup brown rice
1 medium carrot (diced)
1 cup corn kernel (frozen or canned)
1 cup black beans (canned, rinsed, drained)
1/2 cup barley
3 cups chicken broth
1/2 tesp ground cumin
1 tbsp olive oil
3 garlic cloves (finely chopped)
1/2 cup red onion (chopped)
1 jalapeno pepper (diced)
1/2 tsp dried oregano
2 tbsp fresh cilantro (chopped)
1/2 medium red bell pepper (diced)
In a medium saucepan with tight fitting lid, bring the chicken broth to a boil. Stir in rice & barley. Cover & cook for 30 minutes. Stir in diced carrot, cover & continue to cook for an additional 15 minutes or until liquid is absorbed & grains are tender.
While the grains are cooking, heat the olive oil in a large skillet, stir in garlic & chopped onion & cook until onion is tender. Stir in the corn & beans, heat until warmed; add jalapeño pepper, red bell pepper, cumin & oregano. When the grains are cooked, add to skillet, stirring to combine. Sprinkle in the cilantro, combine well; cover and allow to stand 5 minutes before serving.
Adjust salt and pepper to taste.