Mexican Vegetable Rice with Corn and Black Beans Recipe
Introduction
Mexican Vegetable Rice with Corn and Black Beans is a colorful, flavorful dish that’s perfect as a side or a light main. Packed with fresh vegetables and fragrant cilantro, this rice is both nutritious and satisfying. It’s simple to prepare and brings vibrant Mexican flavors to your table.
Ingredients
- 1 cup basmati rice or other long grain rice
- 550 ml water (2.25 cups)
- ½ yellow onion
- ½ red bell pepper
- ½ green bell pepper
- ½ yellow bell pepper
- 2 cloves garlic
- 150 grams canned corn, drained (approx. ½ cup)
- 150 grams black beans, drained and rinsed (approx. ½ cup)
- Bunch of cilantro
- 2 teaspoons salt, or more to taste
- 2 tablespoons neutral oil (e.g. sunflower or avocado) for sautéing
Instructions
- Step 1: Drain and rinse the black beans. Drain the corn. Finely dice the onion and all three bell peppers. Mash or grate the garlic. Chop the cilantro.
- Step 2: Heat the oil in a large skillet over medium heat. Add the onion, peppers, and garlic. Cook gently for several minutes, stirring occasionally, until softened and aromatic. This slow cooking step helps bring out their natural sweetness.
- Step 3: Add the basmati rice to the skillet. Stir and toast for 2-3 minutes to coat the grains and develop a light nutty aroma.
- Step 4: Add the water and stir in the chopped cilantro and salt. Bring to a boil, then reduce the heat to low. Cover and let simmer for 8-10 minutes, or until most of the water has been absorbed.
- Step 5: Gently fold in the black beans and corn. Cover again and cook for another 5 minutes, or until the water is fully absorbed and everything is heated through.
- Step 6: Turn off the heat and let the rice sit covered for a few minutes. Fluff with a fork before serving. Garnish with more cilantro if desired.
Tips & Variations
- Use long grain rice like basmati for fluffy, separate grains. Short grain rice will be stickier.
- Add a squeeze of fresh lime juice before serving for a bright, tangy finish.
- Include diced jalapeño or a pinch of chili powder for a spicy kick.
- Swap canned corn and beans for fresh or frozen if preferred, adjusting cooking time accordingly.
Storage
Store leftover rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to restore moisture. This dish is best served fresh but holds up well as a make-ahead meal.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this recipe?
Yes, you can use other long grain rice varieties like jasmine. Avoid short grain rice as it tends to become sticky and less fluffy in this preparation.
Is this recipe suitable for vegans?
Absolutely. All ingredients are plant-based, making this dish a great vegan option full of flavor and nutrients.
Print
Mexican Vegetable Rice with Corn and Black Beans Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Mexican Vegetable Rice featuring basmati rice sautéed with a medley of bell peppers, onion, garlic, corn, black beans, and fresh cilantro. This dish is a wholesome and colorful side or main that combines aromatic spices and fresh veggies for a delicious and satisfying meal.
Ingredients
Main Ingredients
- 1 cup basmati rice or other long grain rice
- 550 ml (2.25 cups) water
- ½ yellow onion, finely diced
- ½ red bell pepper, finely diced
- ½ green bell pepper, finely diced
- ½ yellow bell pepper, finely diced
- 2 cloves garlic, mashed or grated
- 150 grams canned corn, drained (approx. ½ cup)
- 150 grams black beans, drained and rinsed (approx. ½ cup)
- Bunch of cilantro, chopped
- 2 teaspoons salt, or more to taste
- 2 tablespoons neutral oil (e.g., sunflower or avocado) for sautéing
Instructions
- Prep the ingredients: Drain and rinse the black beans thoroughly. Drain the canned corn. Finely dice the yellow onion and all three bell peppers (red, green, and yellow). Mash or grate the garlic cloves. Chop a fresh bunch of cilantro and set aside for later use.
- Sauté the vegetables: Heat the neutral oil in a large skillet over medium heat. Add the diced onion, bell peppers, and garlic. Cook gently while stirring occasionally for several minutes, until the vegetables are softened and aromatic, enhancing their natural sweetness through slow cooking.
- Toast the rice: Add the basmati rice into the skillet with the sautéed vegetables. Stir continuously and toast the rice grains for 2 to 3 minutes until they are well coated with oil and take on a light nutty aroma.
- Simmer: Pour in the water and stir in the chopped cilantro and salt. Increase heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 8 to 10 minutes or until most of the liquid has been absorbed by the rice.
- Add beans and corn: Gently fold in the black beans and corn into the simmering rice. Cover the skillet again and continue cooking for an additional 5 minutes, until the remaining water is fully absorbed and the beans and corn are heated through.
- Fluff and serve: Turn off the heat and allow the rice to sit covered for a few minutes to finish steaming. Fluff the rice gently with a fork to separate the grains. Garnish with additional fresh cilantro if desired and serve warm.
Notes
- For extra flavor, consider using vegetable broth instead of water.
- You can customize the vegetables based on preference or availability, such as adding chopped tomatoes or jalapeños for heat.
- Using basmati rice gives a fluffy, separate grain texture; jasmine or long grain rice can be used as alternatives.
- Rinsing the rice before cooking helps remove excess starch for a less sticky texture.
- This dish pairs well with grilled meats, avocado slices, or as a filling for burritos and wraps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican rice, vegetable rice, black beans, corn, basmati rice, vegetarian, side dish
