Mexican Inspired Brown Rice Pilaf
Bring vibrant flavors to your table with this Mexican-Inspired Brown Rice Pilaf, a wholesome and satisfying dish that's packed with bold spices and nutrient-rich ingredients. Made with hearty brown rice simmered in vegetable broth, this one-skillet recipe combines sautéed onions, red bell peppers, black beans, and sweet corn for a colorful and protein-packed base. Infused with the smoky warmth of cumin, chili powder, and smoked paprika, and brightened with zesty lime juice and fresh cilantro, this pilaf is a versatile choice for weeknight dinners or festive gatherings. Perfect as a healthy standalone meal or as a flavorful side to tacos, enchiladas, or grilled proteins, this recipe is ready in under an hour and serves four. Whether you're looking for a vegetarian option or adding a Mexican twist to your menu, this dish is sure to shine.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 can diced tomatoes with green chilies (e.g., Rotel)
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the brown rice in cold water to remove excess starch, then drain well.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 35-40 minutes until the rice is tender and the broth is absorbed. Remove from heat, fluff with a fork, and set aside.
While the rice is cooking, heat olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the diced red bell pepper and sauté for another 4-5 minutes until slightly softened.
Stir in the ground cumin, chili powder, and smoked paprika, cooking for 1-2 minutes to toast the spices.
Add the canned diced tomatoes with green chilies, stirring to combine.
Mix in the rinsed and drained black beans and frozen corn. Cook for 3-4 minutes until heated through.
Fold in the cooked brown rice, ensuring all ingredients are evenly combined.
Season with salt and black pepper to taste. Squeeze in the lime juice and stir well.
Remove from heat and garnish with freshly chopped cilantro.
Serve warm as a standalone dish or alongside your favorite Mexican main courses.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 10.3 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 829 mg | 18% | |
*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.
