Ingredients
1 1/2 cups uncooked white rice
3 cups cooked black beans
1 cup sweet corn kernels
1 medium onion, diced
1 bell pepper (any color), diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
Salt to taste
Instructions
Rinse rice under cold water until water runs clear.
In a large pot, bring 3 cups water to a boil. Add rice, reduce heat, cover, and simmer for 18-20 minutes or until tender.
Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Sauté onions and bell peppers for 5 minutes. Add garlic and sauté 1 minute. Add cumin, chili powder, corn, and remaining 1 tbsp oil. Cook 5-7 minutes until tender.
Once rice is cooked, fluff with a fork. Add the sautéed veggies to the rice. Stir in black beans. Season with salt. Mix well.
Let cool slightly before storing.
Notes
Use canned black beans for convenience. Drain and rinse before use.
Soak and cook dry beans if preferred (24 hours soak + 45–60 minutes simmer).
Store in airtight containers in the fridge up to 4 days or freeze for 3 months.
Add toppings like cilantro, lime, or avocado for freshness.
- Prep Time: 15
- Cook Time: 35
- Category: High Protein Snacks
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1 cup)
- Calories: 348
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 33g
- Fiber: 3.3g
- Protein: 8.6g
- Cholesterol: 0mg