Connoisseurus Veg · by Alissa Saenz★ 4.7 (7)
One-Pot Mexican Rice & Black Beans
NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 18%
CARBS 57G71% OF CAL
5G FIBER49G OTHER3G TOTAL SUGAR
FAT 6G18% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
One-pot Mexican rice and black beans with corn, spices, and cilantro. It's flavorful and satisfying, works as a main or side. A simple, family-friendly weeknight dish.
mainmexicangrain bowlbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 medium onion, (diced)
- 3 garlic cloves, (minced)
- 2 teaspoons ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon ancho chile powder
- 1 teaspoon dried oregano
- 2 1/4 cups vegetable broth
- 1 1/2 cups white rice
- 1 tablespoon tomato paste
- 1 (15 ounce/425 gram) can black beans, (drained and rinsed)
- 1/2 cup frozen corn, (thawed (optional))
- 2 tablespoons lime juice
- Salt and pepper, (to taste)
- 1/4 cup chopped fresh cilantro
At a glance
PER SERVING · TIME 35M
CAL 16%·PRO 18%
CARBS 57G71% OF CAL
5G FIBER49G OTHER3G TOTAL SUGAR
FAT 6G18% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 501mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 314mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 501MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.