Santa Fe Beans and Rice
Bursting with bold Southwestern flair, Santa Fe Beans and Rice is a quick and flavorful one-pan meal perfect for busy weeknights. This hearty vegetarian dish brings together tender black beans, fluffy rice, sweet corn, and diced tomatoes with green chilies, all infused with aromatic spices like cumin, chili powder, and smoky paprika. Sautéed onion, red bell pepper, and garlic add depth to the vibrant medley, while a squeeze of lime and fresh cilantro elevate each bite with bright, fresh notes. Ready in just 30 minutes, this easy recipe is a wholesome, gluten-free option that’s as satisfying as it is versatile—serve it as a standalone entree, a taco filling, or a side dish for your favorite Mexican-inspired meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 2 cups cooked white or brown rice
- 1 15-ounce can black beans, drained and rinsed
- 1 10-ounce can diced tomatoes with green chilies, undrained
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 4 pieces lime wedges (optional)
Instructions
Heat a large skillet or sauté pan over medium heat. Add the olive oil and swirl to coat the pan.
Add the diced onion and red bell pepper to the pan. Sauté for about 5 minutes or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the cooked rice, black beans, diced tomatoes with green chilies, and frozen corn to the skillet. Stir well to combine.
Sprinkle the cumin, chili powder, smoked paprika, salt, and black pepper over the mixture. Stir again to evenly distribute the spices.
Continue to cook over medium heat, stirring occasionally, for about 10 minutes, or until the mixture is heated through and the flavors have melded together.
Taste and adjust seasoning with additional salt or spices if needed.
Remove from heat and stir in the chopped fresh cilantro, if using.
Serve hot with lime wedges on the side for squeezing over the dish. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 246.9 g | 90% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 25.0 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2406 mg | 51% | |
*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.
