Spicy Mexican Rice and Corn with Beans
Bursting with bold flavors and vibrant colors, Spicy Mexican Rice and Corn with Beans is the ultimate one-pot comfort dish for spice lovers. This recipe combines tender long-grain white rice, sweet corn, and hearty black beans with the zesty kick of jalapeño, aromatic spices like cumin and chili powder, and the richness of tomato paste. Simmered to perfection in vegetable broth and finished with fresh cilantro and a squeeze of lime, this dish delivers a balanced blend of heat and zest that will excite your taste buds. It's quick to prepare, taking just 45 minutes from start to finish, and versatile enough to serve as a hearty main course or a flavorful side dish. Customize with optional toppings like shredded cheddar or crumbly cotija cheese for a cheesy finish. Whether you're hosting a fiesta or spicing up a weeknight dinner, this recipe is sure to impress with its authentic Mexican-inspired flavors and nutrient-packed ingredients.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium jalapeño, finely chopped (seeds removed for less heat)
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup sweet corn, drained (if canned) or fresh
- 1 cup black beans, rinsed and drained
- 1 cup diced tomatoes, with juices
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, cut into wedges
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup optional shredded cheddar or cotija cheese
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to drain.
Heat the olive oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic, jalapeño, ground cumin, and chili powder. Cook for another 1-2 minutes until fragrant.
Add the tomato paste and mix well, allowing it to cook for 1 minute.
Stir in the rinsed rice and toast in the mixture for about 2-3 minutes, ensuring it is well-coated in the spices.
Pour in the vegetable broth and diced tomatoes with their juices. Stir to combine.
Add the salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid.
Simmer the rice for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
Once the rice is cooked, gently fold in the corn and black beans. Cook for an additional 3-4 minutes until heated through.
Remove from heat and stir in the freshly chopped cilantro.
Serve warm with lime wedges on the side for an extra burst of flavor. You can also top with shredded cheddar or cotija cheese, if desired.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2793 mg | 121% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 41.4 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 711 mg | 55% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3334 mg | 71% | |
*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.
