Simmered Black Bean & Corn Rice

A flavorful and hearty one-pot meal featuring seasoned black beans, sweet corn, and fluffy rice, finished with fresh cilantro and a squeeze of lime.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $1.48/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Fiber
• Pescatarian
• Low-Sugar

Tags

• one-pot
• quick
• savory
• healthy
• comfort food
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (small, chopped)
• 2 clove garlic (minced)
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 15 ounce black beans (rinsed and drained)
• 1 cup frozen corn
• 1 cup white rice
• 1.75 cup vegetable broth
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped)
• 1 lime (cut into wedges)

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook for 3-4 minutes until softened.
2. Stir in the minced garlic, ground cumin, and chili powder. Cook for 1 minute until fragrant.
3. Add the rinsed and drained black beans, frozen corn, uncooked white rice, and vegetable broth to the skillet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid has been absorbed and the rice is tender. Do not lift the lid during cooking.
5. Once cooked, remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
6. Stir in the chopped fresh cilantro. Taste and adjust seasoning with remaining salt and black pepper if needed. Serve with lime wedges.

Notes

Add a dollop of sour cream or a sprinkle of shredded cheese for extra richness if desired.

Nutrition (per serving)

• Calories: 360
• Protein: 13.5 g
• Carbohydrates: 65.2 g
• Fat: 5.8 g
• Fiber: 10.3 g
• Sodium: 590 mg
• Saturated Fat: 0.8 g
• Sugar: 3.2 g