EASY, ready in 15 minutes, and amps up rice and beans with an abundance of vegetables!! Healthy, Mexican-inspired food that tastes like comfort food and keeps you satisfied for hours!!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: black beans and rice, easy rice and beans recipe, healthy rice recipes, mexican rice and beans, rice and beans
Servings: 5
Calories: 332kcal
Author: Averie Sunshine
Ingredients
2 to 3tablespoonsolive oil
1large sweet Vidalia oniondiced small
1large red bell pepperdiced small
1 to 1 ½cupsshredded carrots
1 to ½cupscornI used frozen and added it straight from the freezer
1cuppeasI used frozen and added it straight from the freezer
one 15-ounce can black beansdrained and rinsed (I use no-salt added)
one 8-ounce package precooked white riceanother cooked rice may be substituted
1 to 2teaspoonscumin
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
pinchcayenne pepperoptional and to taste
2 to 3green onionssliced into thin rounds
2 to 4tablespoonsfresh cilantrofinely minced
1tablespoonlime juice
Instructions
To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 4 minutes, or until it begins to soften; stir occasionally.
Add the bell pepper, carrots, and cook for about 3 to 4 minutes, or until vegetables are crisp-tender; stir occasionally.
Add the corn, peas, beans, rice, cumin, salt, pepper, optional cayenne, stir to combine, and cook for about 2 minutes or until warmed through; stir occasionally.
Add the green onions, cilantro, lime juice, stir to combine, taste and check for seasoning balance and add additional salt, pepper, cumin, etc. if desired.
Serve immediately.
Notes
Dish will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months.