Mexican Red Beans and Rice
Infused with bold flavors and vibrant ingredients, this Mexican Red Beans and Rice recipe is a quick and hearty one-pot meal perfect for busy weeknights or meal prepping. Featuring protein-packed red kidney beans, fluffy long-grain white rice, and a zesty medley of diced tomatoes with green chilies, this dish is richly seasoned with smoky paprika, earthy cumin, and a touch of chili powder for a flavorful kick. Sweet bursts of corn and the freshness of cilantro bring balance to every bite, while a squeeze of lime adds a bright finishing touch. Ready in just 45 minutes, this vegetarian-friendly recipe is a crowd-pleasing, budget-friendly option that's as satisfying as it is easy to customize. Serve it as is or pair it with warm tortillas for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 2 cups cooked long-grain white rice
- 2 cups red kidney beans, drained and rinsed
- 1 cup diced tomatoes with green chilies (canned)
- 1 cup vegetable broth
- 1 cup frozen corn kernels
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 large lime, cut into wedges
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cumin powder, smoked paprika, and chili powder to the skillet. Stir well to toast the spices for 1 minute.
Mix in the cooked rice, red kidney beans, diced tomatoes with green chilies, vegetable broth, and frozen corn kernels. Stir to combine.
Season the mixture with salt and black pepper, adjusting to taste.
Reduce the heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally, until heated through and the flavors meld together.
Remove from heat and garnish with freshly chopped cilantro.
Serve warm with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3527 mg | 153% | |
| Total Carbohydrate | 286.4 g | 104% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 30.7 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3330 mg | 71% | |
*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.
