Description
A hearty and nutritious meal that’s quick to prepare, featuring rice, black beans, and colorful vegetables.
Ingredients
Scale
- 1 cup of rice (white or brown)
- 2 cups of water or broth
- 1 tablespoon of olive oil or butter
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 bell pepper, chopped
- 1 cup of canned black beans, rinsed and drained
- 1 cup of corn, frozen or canned
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 2 cups of water or broth with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer. White rice takes about 15-20 minutes; brown rice takes 40-45 minutes. Let sit covered for 5 minutes after cooking.
- In a large skillet, heat olive oil or butter over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
- Stir in minced garlic and chopped bell pepper. Cook for another 2-3 minutes.
- Add black beans and corn, cooking for 3-5 minutes until heated through.
- Sprinkle in cumin and paprika, seasoning with salt and pepper to taste. Stir well.
- Fluff the cooked rice and gently fold it into the skillet with the vegetables.
- Remove from heat and garnish with fresh cilantro if desired. Serve warm.
Notes
Customize with your favorite spices or add additional vegetables for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 5mg