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Mexican Rice With Black Beans And Corn

Mexican Rice With Black Beans And Corn

Sarah Brown
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. 
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tex Mex
Servings 4 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

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.

Notes

  1. Rinse the Rice: Rinsing removes excess starch, preventing the rice from becoming too sticky.
  2. Don’t Skip the Lime: A splash of lime juice at the end elevates the dish immensely, adding zing.
  3. Add Fresh Herbs Late: Incorporate herbs like cilantro at the end to preserve their fragrance and flavor.
  4. 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.
  5. Make It Ahead: This dish stores well. Prepare it in advance for a quick meal. Just reheat and enjoy!

Nutrition

Calories: 448kcal
Keyword Mexican Rice With Black Beans And Corn
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