Mexican Black Beans and Rice Recipe

This Mexican black beans and rice recipe requires minimal effort. Eat it as a main meal or side. Top with cheese and serve with condiments of your choice.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 304 Calories

Ingredients

• salt to taste
• 1 teaspoon garlic powder
• 2 stalks celery, chopped
• 2 teaspoons chopped fresh oregano
• 1 teaspoon ground cumin
• 1 tomato, chopped
• 1 teaspoon chili powder
• 1 (15 ounce) can black beans, rinsed and drained
• 2 cups cooked white rice
• 2 teaspoons chopped fresh cilantro
• 1 teaspoon ground coriander
• 2 tablespoons coconut oil
• 0.25 cup water, or as needed
• 0.5 cup frozen corn
• 0.5 cup mild salsa

Recipe Instructions

Step 1

Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; cook until fragrant, about 30 seconds. Add celery; cook and stir until softened, 3 to 5 minutes.

Step 2

Add tomato, corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa; bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep mixture saucy.

Step 3

Off heat, stir in cooked rice until coated; season with salt.