ONE-POT MEXICAN BLACK BEANS AND RICE
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By Alyssa Roland
ONE-POT MEXICAN BLACK BEANS AND RICE
Yield: 8 servings (save half for leftovers) | Prep time: 10 minutes | Cook time: 35 minutes
Updated at: Thu, 17 Aug 2023 07:03:40 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Nutrition per serving
Calories5213.4 kcal (261%)
Total Fat32.5 g (46%)
Carbs1006.2 g (387%)
Sugars32.7 g (36%)
Protein236.6 g (473%)
Sodium634.9 mg (32%)
Fiber153.1 g (547%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 ½ cupsrice
uncooked
1 ¾ cupwater
for cooking rice
1 ½ tspolive oil
0.5onion
medium, diced, W
1 Tbscumin
1 ½ tspchili powder
1 ½ tsppaprika
smoked, if possible
¼ tspSea salt
to taste
1.5bell pepper
diced, W
1.5jalapeno peppers
seeded and chopped
3 cupsblack beans
cooked & drained, W
1 ⅓ cupsfrozen corn
thawed, can use a little more or less, W
1 ½ cupssalsa
optional
6 ozcheddar cheese
shredded, optional
8corn tortillas
or Baked Corn Tortilla Chips
⅓ cupcilantro
chopped, optional
Instructions
Step 1
Rinse rice and prepare according to package directions or recipe on page 98.
Step 2
rinse beans and prepare according to package directions or recipe on page
Step 3
While rice and beans cook, heat oil in skillet over medium heat. Add onion and sauté for 2 to 3 minutes. Add cumin, chili powder, paprika and salt.
Step 4
Add bell pepper and jalapeno. Cook for an additional 2 to 3 minutes.
Step 5
Add black beans, corn, salsa and cooked rice. Stir to combine.
Step 6
Set oven to broil. Top skillet with shredded cheese (optional) and broil 3 to 4 minutes, until cheese is bubbling.
Step 7
Serve with warmed corn tortillas or tortilla chips (store-bought or see recipe on page 103) and fresh cilantro (optional).
Step 8
Note: You can freeze this for later. To reheat, add a splash of broth or water and butter to rehydrate the rice and microwave or warm on the stovetop or oven.
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