Mexican Rice With Black Beans And Corn

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As you settle down to enjoy a meal featuring Mexican rice with black beans and corn, envision how complementary sides can elevate the experience. Grilled chicken or shrimp, marinated in lime and garlic, brings a zesty harmony to the plate. Adding guacamole with tortilla chips introduces a delightful mix of creaminess and crunch, while a vibrant tomato salsa offers freshness and acidity to balance the dish.

Roasted vegetables contribute a sweet contrast and visual appeal, and cornbread or tortillas are perfect for soaking up every bit of flavor, enhancing each bite. Together, these elements create a well-rounded and satisfying dining experience.

Best Mexican Rice With Black Beans And Corn

Gathering around the dinner table with family or friends can create lasting memories. This feeling of connection intensifies with flavorful food. One dish that embodies comfort and joy is Mexican rice with black beans and corn.

Packed with nutrients and bursting with flavor, this dish is hard to resist. With my background as a registered dietitian and food blogger, I’ve spent countless hours perfecting this recipe, ensuring it’s both healthy and delicious. Let me take you through a culinary journey filled with warmth, flavor, and practicality.

What is Mexican Rice with Black Beans and Corn?

Mexican rice with black beans and corn is a staple dish in many households, celebrating vibrant flavors and cultural heritage. It’s a one-pot wonder that combines fluffy rice, hearty black beans, and sweet corn, all simmered in a rich tomato base with spices. The dish offers a delightful mix of textures and colors, making it not only appealing to the eye but also nourishing to the body.

What Makes This Recipe Different from Other Mexican Rice with Black Beans and Corn?

What separates my recipe from others is the thoughtful blend of spices. I incorporate smoked paprika and cumin, contributing depth and warmth. My version also uses a mix of ripe tomatoes and fresh herbs, resulting in a more vibrant taste. The addition of lime juice at the end brightens up the dish, making each bite feel like a burst of sunshine. I’ve also focused on keeping the preparation process straightforward, ensuring that anyone, regardless of cooking skills, can whip it up.

How Does It Taste?

Picture this: The first forkful carries a balance of savory and sweet. The rice, fluffy and infused with tomato goodness, melds with the creamy black beans. Sweet corn adds a burst of sweetness, while the spices lend a smoky warmth. The final touch of lime juice speaks for itself, adding a refreshing kick. It’s a festive flavor party on your palate!

Ingredients You’ll Need To Make This Dish

Before we dive into the cooking process, here’s what you’ll need:

300 g basmati or long-grain rice
350 ml tomato passata (or 400g tin of diced tomatoes)
350 ml water (use the empty passata jar for measurement)
1 tablespoon extra-virgin olive oil
1 medium onion, finely diced
3 garlic cloves, minced or grated
1 teaspoon cumin seeds (or ground cumin if preferred)
3 teaspoons smoked paprika
½ teaspoon crushed red pepper flakes (adjust for heat)
1 bell pepper, diced (red, green or yellow as desired)
100 g sweetcorn (tinned, frozen, or freshly roasted)
400 g tin black beans, drained and rinsed
Salt and freshly cracked black pepper to taste
2 tablespoons freshly chopped coriander (cilantro)
1 tablespoon lime juice

Garnishes (highly recommended):

Extra chopped fresh coriander
Sliced spring onions
Sliced fresh chilies
Crumbled feta or cotija cheese

Step by Step Instructions

Step 1: Prepare the Ingredients

Start by gathering all your ingredients. Chop your onion, garlic, and bell pepper. Measure your rice and liquids. This prep makes the cooking process smoother and more enjoyable.

Step 2: Sauté the Aromatics

In a large saucepan, heat the olive oil over medium heat. Once hot, add the diced onion and cook until it softens, about 3-4 minutes. Add the minced garlic and sauté for another minute until it becomes fragrant. You’ll want to watch it carefully; burnt garlic is not our friend.

Step 3: Toast the Spices

Add the cumin seeds and smoked paprika to the pan. This allows the spices to bloom and release their essential oils, creating an aromatic foundation. Stir for about a minute until the spices become fragrant.

Step 4: Add the Rice and Liquids

Stir in the rice, coating it with the oil and spices for about a minute. This step enhances the flavor. Then, pour in the tomato passata and water. Make sure to season with salt, pepper, and the red pepper flakes. Bring everything to a gentle simmer.

Step 5: Incorporate the Veggies and Beans

Once simmering, toss in the diced bell pepper, black beans, and corn. Give it a good stir, and reduce the heat to low. Cover the pan and let it cook for 15-20 minutes until the rice is tender and the liquid has been absorbed.

Step 6: Finish with Freshness

After the rice is cooked, remove the pan from the heat. Add chopped coriander and lime juice, mixing gently to combine. This step adds brightness, ensuring every bite is flavorful.

Step 7: Garnish and Serve

Serve the rice in bowls, garnished with additional coriander, spring onions, and chilies if desired. For an extra treat, add a sprinkle of crumbled feta or cotija cheese.

Tips & Tricks On Making Mexican Rice with Black Beans and Corn

Rinse the Rice: Rinsing removes excess starch, preventing the rice from becoming too sticky.
Don’t Skip the Lime: A splash of lime juice at the end elevates the dish immensely, adding zing.
Add Fresh Herbs Late: Incorporate herbs like cilantro at the end to preserve their fragrance and flavor.
Adjust Spiciness: Feel free to adjust the red pepper flakes based on your heat tolerance. Fresh chilies can be added directly for a fresh kick.
Make It Ahead: This dish stores well. Prepare it in advance for a quick meal. Just reheat and enjoy!

Easy Mexican Rice With Black Beans And Corn

Nutrition Information

How Do I Store This Dish?

This Mexican rice with black beans and corn stores well in the refrigerator in an airtight container. It can last up to 4 days. When ready to eat, reheat in the microwave or on the stove, adding a splash of water if needed to revive the moisture.

What Other Substitutes Can You Use in Mexican Rice with Black Beans and Corn?

Here are some versatile substitutions to consider:

Quinoa for Rice: Swap rice for quinoa for a protein boost and a different texture.
Chickpeas for Black Beans: Chickpeas offer a similar protein profile and add a nutty flavor.
Zucchini for Bell Pepper: Chopped zucchini can add a fresh crunch making the dish even more nutritious.
Fire-Roasted Tomatoes for Passata: For added depth and smokiness, try fire-roasted tomatoes in place of passata.
Vegetable Broth for Water: Using vegetable broth instead of water infuses the rice with extra flavor.

Sarah Brown

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Tex Mex

Servings Servings

Calories 448 kcal

Equipment

Large saucepan

Ingredients

300 g basmati or long-grain rice
350 ml tomato passata or 400g tin of diced tomatoes
350 ml water fill the empty passata jar for an easy measure
1 tablespoon extra-virgin olive oil
1 medium onion finely diced
3 garlic cloves minced or grated
1 teaspoon cumin seeds or ground cumin if preferred
3 teaspoons smoked paprika
½ teaspoon crushed red pepper flakes adjust for heat, or substitute with finely chopped fresh chili
1 bell pepper diced (use red, green, or yellow as desired)
100 g sweetcorn use tinned, frozen, or freshly roasted corn
400 g tin black beans drained and rinsed
Salt and freshly cracked black pepper to taste
2 tablespoons freshly chopped coriander cilantro
1 tablespoon lime juice
Garnishes optional but recommended:
Extra chopped fresh coriander cilantro
Sliced spring onions
Sliced fresh chilies
Crumbled feta or cotija cheese