Ww Spanish Rice and Beans
Bring vibrant flavors to your table with this Weight Watchers-friendly Spanish Rice and Beans recipe, a hearty and wholesome dish that's perfect for busy weeknights or meal prepping. Infused with zesty spices like paprika, cumin, and chili powder, this one-pot wonder combines fluffy long-grain rice, protein-rich black beans, and sweet bursts of corn for a balanced, satisfying meal. Diced tomatoes and a splash of lime juice lend a tangy brightness, while fresh cilantro adds a fragrant finish. Ready in just 40 minutes, this easy recipe is ideal for feeding a crowd or enjoying as a light, filling lunch. Plus, it's packed with fiber and plant-based goodness, making it both nutritious and flavor-packed.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 cloves minced garlic
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium vegetable broth
- 14.5 ounces diced tomatoes with juices
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 15 ounces cooked black beans (rinsed and drained)
- 1 cup frozen corn kernels, thawed
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, cut into wedges
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
1. Heat the olive oil in a large skillet or saucepan over medium heat.
2. Add the diced onion and green bell pepper to the skillet. Sauté for 4-5 minutes, or until softened.
3. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
4. Stir in the uncooked rice and toast it lightly for 1-2 minutes, stirring frequently.
5. Pour in the vegetable broth and the diced tomatoes (with juices). Stir to combine.
6. Add the paprika, cumin, chili powder, salt, and black pepper. Stir well.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
8. Once the rice is cooked, gently stir in the black beans and thawed corn. Cook for an additional 2-3 minutes to warm them through.
9. Remove the skillet from heat and sprinkle the chopped cilantro over the top.
10. Serve warm with lime wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 323.9 g | 118% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 37.3 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3517 mg | 75% | |
*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.
