Mexican Rice and Beans
Transform your weeknight meals with this vibrant and hearty Mexican Rice and Beans recipe, a flavorful one-pot dish that’s perfect for busy schedules. Featuring tender long-grain white rice, protein-packed black beans, and sweet bursts of corn, this recipe is infused with aromatic spices like cumin and chili powder for an authentic Mexican-inspired taste. Diced tomatoes with green chilies add a zesty kick, while fresh cilantro and lime wedges brighten every bite. Ready in just under 40 minutes, this gluten-free, vegetarian meal is ideal as a family-friendly main dish or a satisfying side for tacos or enchiladas. Whether you’re looking for a quick dinner or a flavorful addition to your fiesta, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
- 2 cups vegetable broth
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 cup corn kernels, frozen or fresh
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium saucepan, heat olive oil over medium heat. Add chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in minced garlic, cumin powder, chili powder, and salt, cooking for an additional minute until the spices are fragrant.
Add the rinsed rice to the saucepan, stirring continuously, and allow it to toast lightly for about 2 minutes.
Pour in the can of diced tomatoes with green chilies (including juices) and the vegetable broth. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low and cover the saucepan with a lid.
Cook the rice for about 18-20 minutes or until the liquid is absorbed and the rice is tender.
Once the rice is cooked, gently fold in the black beans and corn using a spatula. Allow them to heat through for 2-3 minutes.
Remove the saucepan from the heat and fluff the rice with a fork. Stir in the chopped cilantro.
Serve the Mexican rice and beans warm, garnished with lime wedges for added zest.
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5232 mg | 227% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 33.6 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3301 mg | 70% | |
*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.
