Heart-Healthy Mexican Rice and Beans
Savor the vibrant flavors of our **Heart-Healthy Mexican Rice and Beans**, a wholesome twist on a classic comfort dish. This recipe features fiber-rich brown rice, protein-packed black beans, and a tantalizing blend of colorful vegetables like red and green bell peppers. Infused with the smoky warmth of cumin and chili powder, and brightened with fresh lime juice and cilantro, this one-pan meal is low in sodium and made with heart-friendly ingredients, like olive oil and no-salt-added diced tomatoes. Perfect for a quick weeknight dinner, this nutrient-dense recipe comes together in under an hour and makes a satisfying plant-based meal that doesn’t skimp on flavor. Ideal for meal prep or serving your family, it’s a delicious and healthy way to bring the flavors of Mexico to your table!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 cup low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 medium, chopped onion
- 2 minced garlic cloves
- 1 medium, chopped red bell pepper
- 1 medium, chopped green bell pepper
- 15 ounces, rinsed and drained canned black beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 14.5 ounces, no salt added diced tomatoes
- 1 tablespoon fresh lime juice
- 0.25 cup, chopped fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the brown rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice, water, and vegetable broth. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 40 minutes, or until the rice is tender and all the liquid is absorbed.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and chopped bell peppers, and cook for another 5 minutes until the peppers are soft.
Add the rinsed black beans, ground cumin, chili powder, and diced tomatoes (with their juice) to the skillet.
Simmer the mixture over medium-low heat for about 10 minutes, stirring occasionally, allowing the flavors to meld.
Once the rice is cooked, fluff it with a fork and add it to the skillet with the bean mixture.
Stir in the fresh lime juice, chopped cilantro, salt, and black pepper.
Mix everything together until well combined, and continue to cook for an additional 2-3 minutes to heat through.
Adjust seasoning with more salt or lime juice, if desired, and serve warm.
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3363 mg | 146% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 63.7 g | 228% | |
| Total Sugars | 29.6 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3913 mg | 83% | |
*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.
