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
Scale
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
