Tex Mex Rice and Two Bean Pilaf
Bursting with bold flavors and vibrant colors, this Tex-Mex Rice and Two Bean Pilaf is the ultimate one-pan meal for a healthy, satisfying dinner. Packed with protein-rich black beans and pinto beans, tender long-grain white rice, and sweet corn, this dish is elevated with aromatic spices like smoked paprika, chili powder, and cumin. A medley of sautéed onion, garlic, red bell pepper, and jalapeño adds depth, while fresh cilantro and a squeeze of lime provide a bright, zesty finish. Perfect for busy weeknights, this easy recipe comes together in just 45 minutes and serves four. Serve it as a hearty main course or a colorful side dish for your next Tex-Mex-inspired feast!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Jalapeño, seeded and finely chopped
- 1 cup Long-grain white rice
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 14.5 oz Canned diced tomatoes, with juices
- 2 cups Vegetable broth
- 1 cup Black beans, rinsed and drained
- 1 cup Pinto beans, rinsed and drained
- 1 cup Frozen corn kernels
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 medium Lime, cut into wedges
Instructions
Heat the olive oil in a large, deep skillet or saucepan over medium heat.
Add the diced onion, garlic, red bell pepper, and jalapeño. Sauté for 3-4 minutes, until vegetables are softened.
Stir in the rice, smoked paprika, ground cumin, and chili powder. Cook for 1-2 minutes, stirring frequently, to toast the rice and spices.
Add the canned diced tomatoes (with their juices) and vegetable broth. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
Remove the lid and fold in the black beans, pinto beans, and frozen corn. Cook for an additional 5 minutes, stirring occasionally, until everything is heated through.
Season the pilaf with salt and black pepper to taste.
Remove the skillet from heat and sprinkle the chopped cilantro on top.
Serve the pilaf warm, with fresh lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4338 mg | 189% | |
| Total Carbohydrate | 260.1 g | 95% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 46.2 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4372 mg | 93% | |
*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.
