Soy-Free Mexican Rice and Beans
Packed with vibrant flavors and wholesome ingredients, this Soy-Free Mexican Rice and Beans recipe is the perfect comfort food for families or gatherings. A colorful blend of tender long-grain white rice, hearty black beans, juicy diced tomatoes, and sweet corn is simmered with fragrant spices like cumin and chili powder for a dish bursting with authentic Mexican-inspired taste. The addition of lime juice and fresh cilantro gives it a bright, zesty finish that takes it to the next level. Perfect as a satisfying main course or a flavorful side dish, this one-pot recipe is not only soy-free but also vegetarian, budget-friendly, and ready in just 45 minutes. Whether for Taco Tuesday or a casual dinner, this dish is sure to please!
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Recipe Information
Ingredients
- 1.5 cups long grain white rice
- 3 tablespoons olive oil
- 1 medium, finely chopped white onion
- 3 minced garlic cloves
- 1 14-ounce can diced tomatoes
- 3 cups vegetable broth
- 1 15-ounce can, drained and rinsed black beans
- 1 medium, chopped green bell pepper
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.25 cup, chopped fresh cilantro
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a large skillet or saucepan over medium heat, add the olive oil. Once hot, add the finely chopped white onion and sauté for about 5 minutes until translucent.
Add the minced garlic to the pan and cook for an additional 30 seconds until fragrant.
Stir in the rinsed rice and toast it for about 2 minutes, stirring constantly, until it becomes lightly golden.
Add the can of diced tomatoes (including the juice) and the vegetable broth to the pan. Stir to combine.
Add the drained and rinsed black beans, chopped green bell pepper, and frozen corn into the mixture.
Season the mixture with ground cumin, chili powder, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for about 18-20 minutes or until the rice is tender and the liquid is absorbed.
Remove the pan from heat and let it rest, covered, for 5 minutes before fluffing the rice with a fork.
Stir in the lime juice and chopped fresh cilantro before serving.
Serve warm as a side dish or main course.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5869 mg | 255% | |
| Total Carbohydrate | 263.1 g | 96% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 39.1 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3051 mg | 65% | |
*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.
