Easy One Pot Mexican Rice with Black Beans and Corn (Vegan)
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Easy Peasy Foodie · by Eb Gargano★ 5.0 (11)

Easy One Pot Mexican Rice with Black Beans and Corn (Vegan)

NUTRITION · PER SERVING30M COOK
CAL 35%·PRO 36%
CARBS 134G75% OF CAL
17G FIBER17G SUGAR100G OTHER
FAT 11G14% OF CAL
4G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pot Mexican rice cooked with black beans, corn, and vegetables in a cumin-spiced tomato broth. Naturally vegan, it's a satisfying main course or side that comes together quickly.

mainmexicanbowlgrain bowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 3 garlic cloves (crushed or grated)
  • 1 teaspoon cumin ((I use whole cumin seeds, but ground cumin is fine too))
  • 3 teaspoons smoked paprika
  • ½ teaspoon chilli flakes ((more if you like things hot, or fresh chilli))
  • 1 red, green or yellow (bell) pepper (diced)
  • 300 g basmati or long grain rice
  • 350 ml passata ((or 400g/14oz tin chopped tomatoes))
  • 350 ml water ((use the empty passata jar to measure))
  • Salt and pepper to taste
  • 100 g corn (tinned or frozen (or roasted corn on the cob))
  • 400 g tin black beans (drained and rinsed)
  • 2 tablespoons fresh coriander (cilantro) (chopped)
  • Extra fresh coriander (cilantro) (chopped)
  • Spring onions (scallions) (sliced)
  • Fresh chillies (sliced)
  • Mexican Roasted Sweet Potato Cubes
  • Mexican Roasted Corn on the Cob
  • Chunky Guacamole
PREP
5M
SODIUM
943MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.