Mexican Rice and Black Beans Medley
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Averie Cooks · by Averie Sunshine★ 4.4 (19)

Mexican Rice and Black Beans Medley

NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 15%
CARBS 41G63% OF CAL
5G FIBER0G ADDED5G INTRINSIC31G OTHER5G TOTAL SUGAR
FAT 8G28% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty grain and bean medley with black beans, corn, peppers, and cumin. Works as a side dish or light standalone meal with lots of texture.

sidemexicangrain bowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 3 to 4 tablespoons olive oil (plus more if needed)
  • 1 large or extra-large red onion (diced small)
  • 3 to 4 cloves garlic (finely minced or pressed)
  • 1 cup dry rice and quinoa medley (all rice or all quinoa is okay)
  • 3 cups water (or as directed on the package to cook 1 cup dry grains)
  • one 15-ounce can black beans (drained and rinsed (I used low-salt))
  • one 14-ounce can corn (drained and rinsed (fresh or frozen may be substituted))
  • 2 medium Roma tomatoes (diced small (cherry, grape, or heirloom may be substituted))
  • 1 medium yellow bell pepper (seeded and diced small (another color pepper may be substituted))
  • 1/2 to 1 serrano chile (seeded and diced micro tiny; optional and to taste (jalapeno may be substituted for less heat))
  • 1 to 2 tablespoons cumin (not teaspoons, or to taste)
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 1/3 cup finely minced fresh cilantro (or to taste)
  • 1 to 4 tablespoons freshly squeezed lime juice (or to taste)
PREP
10M
SODIUM
423MG
ESTIMATE
COMPLETE

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