Description
A simple yet satisfying one-pan dish perfect for weeknight dinners, featuring a blend of rice, black beans, and vibrant vegetables.
Ingredients
Scale
- 1 cup rice
- 1 can black beans, drained and rinsed
- 1 cup vegetable broth
- 1 cup diced tomatoes
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Chopped cilantro for garnish
Instructions
- In a skillet, heat olive oil over medium heat.
- Add rice and toast for a minute.
- Stir in black beans, vegetable broth, diced tomatoes, corn, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes until rice is cooked.
- Fluff with a fork, garnish with cilantro, and serve.
Notes
To enhance the dish, serve with guacamole, fresh salsa, tortilla chips, or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg