Red Rice Salsa Rice
Elevate your weeknight dinner game with this vibrant and flavorful Red Rice Salsa Rice recipe! Packed with nutrient-rich red rice, hearty black beans, and a colorful medley of sautéed vegetables, this dish is infused with bold spices like cumin, smoked paprika, and chili powder, creating a smoky and zesty profile for your taste buds to savor. The addition of your favorite salsa and tomato paste ensures a rich, tangy base, while fresh cilantro and lime wedges add a refreshing finishing touch. Perfect as a satisfying vegetarian main course or a festive side dish, this one-pot recipe is easy to make, nutrient-dense, and bursting with Tex-Mex-inspired flavors. Ready in just under an hour, this wholesome dish is a family favorite that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1 cup red rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 pieces garlic cloves, minced
- 1 medium red bell pepper, finely diced
- 1 cup salsa (mild, medium, or spicy, based on preference)
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons chili powder
- 1 cup vegetable broth or water
- 0.5 teaspoons salt
- 1 cup black beans, drained and rinsed
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges (for garnish)
Instructions
Rinse the red rice under cold water until the water runs clear. Set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed red rice, reduce the heat to low, cover, and simmer for 30-35 minutes until the rice is tender. Drain any excess water, if necessary, and set aside.
While the rice cooks, heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for an additional 2-3 minutes until aromatic and the bell pepper is slightly softened.
Reduce the heat to low and stir in the salsa, tomato paste, ground cumin, smoked paprika, chili powder, and vegetable broth or water. Simmer for 5 minutes, allowing the flavors to meld together.
Add the cooked red rice and black beans to the skillet. Stir well to combine and ensure the rice is evenly coated with the salsa mixture.
Season with salt to taste and cook for an additional 3-5 minutes until the dish is heated through.
Remove from heat and stir in the chopped fresh cilantro.
Serve hot, garnished with lime wedges for a bright, citrusy finish.
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3795 mg | 165% | |
| Total Carbohydrate | 251.2 g | 91% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 30.0 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2684 mg | 57% | |
*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.
