Mexican Rice with Black Beans and Corn

Introduction

Mexican Rice with Black Beans and Corn is a vibrant, flavorful, and nourishing dish that beautifully combines fluffy seasoned rice, hearty black beans, and sweet bursts of corn. Infused with aromatic spices like cumin, chili powder, and smoked paprika, this dish delivers the authentic taste of Mexican cuisine while remaining simple enough for everyday cooking.

It’s not only colorful and appetizing but also nutritionally balanced, offering a good mix of carbohydrates, plant-based protein, and fiber. Whether enjoyed as a standalone vegetarian main course or served as a side dish alongside tacos, enchiladas, or grilled meats, it never fails to bring warmth and comfort to the table.

Why I Love This Recipe

I love this recipe because it’s simple, versatile, and bursting with flavor. The combination of tender rice, creamy black beans, and juicy corn creates the perfect balance of texture and taste. It’s a dish that works equally well for a quick weeknight dinner, a healthy meal prep option, or even as a festive side for tacos, enchiladas, or grilled meats.

What makes me love it even more is that it’s nutrient-dense—packed with fiber, plant-based protein, and essential vitamins. It’s the kind of dish that proves healthy food can also be incredibly delicious!

Why It’s a Must-Try Dish

This dish is a must-try because it strikes the perfect balance of flavor, nutrition, and versatility. The fluffy, spiced rice pairs beautifully with the creaminess of black beans and the natural sweetness of corn, creating a dish that’s both comforting and exciting. Each bite brings a burst of flavor, thanks to the bold Mexican seasonings and fresh ingredients.

It’s also a dish that works for everyone—whether you’re vegetarian, looking for a wholesome side, or need a complete main meal. Packed with fiber, plant-based protein, and essential nutrients, it’s as nourishing as it is satisfying.

Recipe Information

• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4 servings
• Calories: ~280 per serving
• Cuisine: Mexican
• Course: Side Dish / Main Course

Ingredients

• 1 cup long-grain white rice (or basmati/jasmine rice)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 cup frozen or canned corn (drained if canned)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes (with juice)
• 2 cups vegetable broth (or chicken broth)
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp dried oregano
• Salt & black pepper to taste
• Juice of ½ lime
• Fresh cilantro, chopped (for garnish)

Simple Cooking Directions

1. Sauté onion, garlic, and bell pepper.
2. Add rice, spices, and toast slightly.
3. Pour in broth, tomatoes, corn, and beans.
4. Simmer until rice is cooked and fluffy.
5. Finish with lime juice and cilantro.

Step-by-Step Recipe Preparation

Step 1: Prep Ingredients

• Rinse the rice under cold water until water runs clear.
• Chop onion, garlic, and bell pepper.

Step 2: Build Flavor

1. Heat olive oil in a large skillet or pot over medium heat.
2. Add onion and garlic; sauté until softened.
3. Stir in bell pepper and cook for another 2 minutes.

Step 3: Toast Rice and Add Spices

• Add the rice to the pan and stir for 2–3 minutes to toast lightly.
• Mix in cumin, chili powder, smoked paprika, oregano, salt, and pepper.

Step 4: Add Liquids & Vegetables

1. Stir in diced tomatoes (with juice), broth, corn, and black beans.
2. Mix well and bring to a boil.

Step 5: Cook the Rice

• Reduce heat to low, cover, and simmer for 18–20 minutes until rice is fluffy and liquid is absorbed.

Step 6: Finish with Freshness

• Stir in lime juice and garnish with chopped cilantro.

How to Serve This Recipe

• Serve as a side dish with tacos, enchiladas, burritos, or grilled chicken.
• Enjoy as a main meal topped with avocado, salsa, or shredded cheese.
• Turn into a burrito bowl by adding lettuce, guacamole, and sour cream.

Additional Recipe Tips

• Don’t skip rinsing rice—it prevents it from being sticky.
• Keep the pot covered while cooking to trap steam.
• Add a jalapeño for extra spice if desired.
• If using brown rice, increase cooking time to 35–40 minutes.

Variations

• Cheesy Mexican Rice: Stir in shredded cheddar or Monterey Jack before serving.
• Protein Boost: Add grilled chicken, shrimp, or tofu.
• Vegan Fiesta Bowl: Serve over lettuce with avocado, salsa, and tortilla chips.
• Spicy Kick: Add chipotle powder or diced fresh chili.

Freezing and Storage

• Storage: Keep in an airtight container in the refrigerator for up to 5 days.
• Freezing: Store in freezer-safe bags/containers for up to 3 months. Thaw overnight and reheat on the stovetop with a splash of broth.

Special Equipment Needed

• Large skillet or Dutch oven with lid
• Wooden spoon for stirring
• Rice cooker (optional, for convenience)

Conclusion

Mexican Rice with Black Beans and Corn is a vibrant, wholesome, and satisfying dish that’s as versatile as it is delicious. It works as a main dish for vegetarians or a hearty side to complement your favorite Mexican meals. With its perfect balance of flavors, protein, and fiber, this recipe deserves a spot in your weekly meal rotation.

It’s healthy, filling, and absolutely packed with flavor—a true Mexican-inspired comfort food that will keep you coming back for more!

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Mexican Rice with Black Beans and Corn

Author: admin Cuisine: Mexican Courses: Lunch

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 4 Calories: 280 per serving

Description

Mexican Rice with Black Beans and Corn is a vibrant, flavorful, and nourishing dish that beautifully combines fluffy seasoned rice, hearty black beans, and sweet bursts of corn.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup long-grain white rice (or basmati/jasmine rice)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 cup frozen or canned corn (drained if canned)
• 1 can (15 oz)
• 1 can (14 oz)
• 2 cups vegetable broth (or chicken broth)
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp dried oregano
• Salt & black pepper to taste
• Juice of ½ lime
• Fresh cilantro, chopped (for garnish)

Instructions

1. Step 1: Prep Ingredients : Rinse the rice under cold water until water runs clear. Chop onion, garlic, and bell pepper.
2. Step 2: Build Flavor : Heat olive oil in a large skillet or pot over medium heat. Add onion and garlic; sauté until softened. Stir in bell pepper and cook for another 2 minutes.
3. Step 3: Toast Rice and Add Spices : Add the rice to the pan and stir for 2–3 minutes to toast lightly. Mix in cumin, chili powder, smoked paprika, oregano, salt, and pepper.
4. Step 4: Add Liquids & Vegetables : Stir in diced tomatoes (with juice), broth, corn, and black beans. Mix well and bring to a boil.
5. Step 5: Cook the Rice : Reduce heat to low, cover, and simmer for 18–20 minutes until rice is fluffy and liquid is absorbed.
6. Step 6: Finish with Freshness : Stir in lime juice and garnish with chopped cilantro.

Keywords: Mexican Rice with Black Beans and Corn