Rice Caliente
Spice up your mealtime with Rice Caliente, a vibrant and fiery one-pot dish that brings bold Tex-Mex flavors to your table in just 45 minutes! This tantalizing recipe combines fluffy long-grain white rice with a medley of fresh vegetables, including red bell peppers, jalapeños, and sweet corn, all infused with smoky paprika, earthy cumin, and a kick of cayenne. Protein-packed black beans and a splash of zesty lime juice add wholesome balance to this hearty meal, perfect for weeknight dinners or gatherings. Whether served as a standalone vegetarian entrée or paired with grilled meats, Rice Caliente is an easy, flavor-packed way to liven up your mealtime routine.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups water
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 cup crushed tomatoes
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 0.25 cup cilantro, chopped
- 1 medium lime, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear. Set it aside.
In a medium saucepan, bring 3 cups of water to a boil. Add the rice and 1/2 teaspoon of salt. Cover, reduce the heat to low, and simmer for 15-18 minutes or until the rice is fully cooked and the water is absorbed. Remove from heat and fluff with a fork.
While the rice cooks, heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened. Then add the red bell pepper and cook for another 3 minutes.
Stir in the jalapeño and garlic, cooking for an additional 1-2 minutes or until fragrant.
Add the ground cumin, smoked paprika, cayenne pepper, and the remaining 1/2 teaspoon of salt. Mix well to evenly coat the vegetables with the spices.
Pour in the crushed tomatoes and stir until combined. Simmer the mixture for 5-6 minutes to allow the flavors to meld together.
Stir in the black beans and corn kernels. Cook for an additional 3-4 minutes so they are heated through.
Gently fold the cooked rice into the skillet mixture until everything is evenly combined.
Remove the skillet from heat. Stir in the chopped cilantro and lime juice for freshness.
Taste and adjust seasonings with more salt or pepper if needed.
Serve Rice Caliente warm, garnished with extra cilantro or a lime wedge if desired.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2468 mg | 107% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 31.8 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2560 mg | 54% | |
*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.
