Mexican Black Beans and Rice Recipe

Mexican Black Beans and Rice Recipe

This tasty Mexican rice and beans dish requires minimal effort and can be eaten as a meal or served as a side.

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

Recipe Instructions

Step 1
Add tomato, frozen 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 the mixture saucy.
Step 2
Remove from the heat and stir in cooked rice until coated. Season with salt.
Step 3
Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, and cook and stir until softened, 3 to 5 minutes.

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

Categories

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