Servings: 6

Prep Time: 20 Min.

Cook Time: 20 Min.

What you need:

(touch checkbox to add ingredients to your shopping list)

1 Tbsp. olive oil
1 1/2 c. diced yellow onion
2 tsp. minced garlic
1 qt. low sodium chicken broth
2 c. cooked barley
1 c. corn kernels
1 c. frozen peas
1 c. sliced California Ripe Olives
1/2 c. thinly sliced green onion
2 tsp. ground cumin
1 tsp. ground achiote (paprika may be substituted)
Kosher salt and ground black pepper to taste
1 Tbsp. lemon juice

What to do:

1. Heat oil in a large saucepot over medium high heat. Add onions and sauté until golden for 4-5 min., stirring occasionally. Add garlic and continue cooking on medium heat for 1-2 min. until golden.
2. Pour in chicken broth, barley, corn, peas, California Ripe Olives and green onions and bring to a boil. Stir in cumin and achiote and season to taste with salt and black pepper. Turn heat down to simmer and cook for 10-15 min.
3. Stir in lemon juice just before serving.

Serve with:

Garnish with diced avocado or crumbled cotija cheese.

Nutritional information:

Calories: 193;   Calories From Fat: 46;   Cholesterol: 10mg;   Total Carbs: 30g;   Protein: 6g;   Sodium: 610mg;