Black and Red Fiesta Beans with Rice
Infuse your weeknight dinner routine with vibrant flavors and hearty nutrition by trying this Black and Red Fiesta Beans with Rice recipe! This easy, vegan-friendly dish combines tender black beans, creamy kidney beans, and sweet bursts of corn, all simmered in a smoky blend of cumin, chili powder, and paprika. The medley is perfectly balanced with the tangy brightness of lime and fresh cilantro, served atop fluffy white or nutty brown rice for a deliciously wholesome meal. Ready in just 45 minutes, this one-skillet wonder is ideal for busy evenings and makes an excellent meal prep option. Bursting with color, flavor, and packed with plant-based protein, it’s more than just dinner—it’s a celebration on a plate!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 15-ounce can, rinsed and drained black beans
- 1 15-ounce can, rinsed and drained kidney beans
- 1 14-ounce can, with juice diced tomatoes
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cut into wedges lime
- 0.25 cup chopped cilantro
- 1.5 cups uncooked white or brown rice
- 3 cups water or broth (for rice)
Instructions
Rinse the rice under cold running water until the water runs clear. In a medium saucepan, combine the rice and 3 cups of water or broth. Bring to a boil, then lower the heat to a simmer, cover, and cook for 15-20 minutes or until the rice is tender. Fluff with a fork and set aside.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and red bell pepper, and cook for another 2-3 minutes until fragrant and slightly softened.
Add the black beans, kidney beans, diced tomatoes (with juice), and frozen corn to the skillet. Stir to combine.
Sprinkle the ground cumin, chili powder, smoked paprika, salt, and black pepper over the mixture. Stir well to ensure the spices are evenly distributed.
Simmer the bean and vegetable mixture over medium-low heat for 10-12 minutes, stirring occasionally, allowing the flavors to meld together.
Remove the skillet from heat and stir in the chopped cilantro. Adjust seasoning with additional salt or pepper if needed.
To serve, divide the cooked rice into bowls or plates. Top each portion with the black and red bean mixture.
Serve with lime wedges on the side for a fresh, zesty finish.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5473 mg | 238% | |
| Total Carbohydrate | 292.0 g | 106% | |
| Dietary Fiber | 61.8 g | 221% | |
| Total Sugars | 38.2 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3063 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
