Description
A simple and flavorful one pan Mexican rice dish.
Ingredients
Scale
- 2 cups long-grain rice
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) diced tomatoes
- 1 cup corn, frozen or canned
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in rice, chili powder, and cumin; cook for 2 minutes.
- Add black beans, tomatoes, corn, and vegetable broth.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 20 minutes or until rice is cooked.
- Fluff rice with a fork and garnish with cilantro.
Notes
- You can add bell peppers for extra flavor.
- Adjust spices according to your taste.
- Serve with avocado or lime wedges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: one pan mexican rice, easy mexican rice, vegetarian rice dish