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Mexican Rice With Black Beans And Corn Recipe

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Corn and Black Bean Salad Recipe Taste of Home
Corn and Black Bean Salad Recipe Taste of Home from www.tasteofhome.com

Description

Mexican rice with black beans and corn is a delicious and healthy one-pot meal that is perfect for a quick and easy dinner. This recipe is packed with flavor and nutrition, and it's a great way to use up leftover rice. It's also a great vegetarian option that can be easily customized to your taste preferences.

Prep Time

The prep time for this recipe is about 10 minutes.

Cook Time

The cook time for this recipe is about 25 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 cup long-grain rice
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups vegetable broth
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Equipment

  • A large skillet
  • A wooden spoon or spatula
  • A measuring cup and spoons
  • A sharp knife and cutting board

Method

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and garlic and cook until softened, about 3 minutes.
  3. Add the red bell pepper, cumin, chili powder, and smoked paprika and cook for another 2 minutes.
  4. Add the rice and cook for 2 minutes, stirring constantly.
  5. Add the black beans, corn, and vegetable broth and stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and cover.
  7. Cook for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
  8. Stir in the cilantro and season with salt and pepper to taste.
  9. Serve hot.

Notes

  • You can use any type of rice for this recipe, but long-grain rice works best.
  • You can add other vegetables, such as zucchini or carrots, to this recipe if you like.
  • If you don't have vegetable broth, you can use chicken broth or water instead.
  • If you like spicy food, you can add some chopped jalapeno pepper to this recipe.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 303
  • Carbohydrates: 51g
  • Protein: 9g
  • Fat: 6g
  • Saturated Fat: 1g
  • Sodium: 478mg
  • Potassium: 496mg
  • Fiber: 8g
  • Sugar: 4g
  • Vitamin A: 1834IU
  • Vitamin C: 58mg
  • Calcium: 59mg
  • Iron: 3mg

Recipe Tips

  • Make sure to rinse the black beans thoroughly to remove any excess salt or preservatives.
  • Don't stir the rice too often while it's cooking, as this can cause it to become mushy.
  • If the rice is still too hard after the liquid has been absorbed, add a little more broth or water and continue cooking.
  • You can garnish this recipe with some shredded cheese or avocado slices if you like.

Enjoy this delicious and easy Mexican rice with black beans and corn recipe!


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