Mexican Black Beans and Rice

This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.

• 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
• ¼ cup water, or as needed
• 1 teaspoon ground coriander
• ½ cup frozen corn
• 2 tablespoons coconut oil
• ½ 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; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.

Step 2

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 3

Remove from the heat and stir in cooked rice until coated. Season with salt.