Mexican Black Beans and Rice
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Description
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.
Ingredients
- 2 tablespoons coconut oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 stalks celery, chopped
- 1 tomato, chopped
- ½ cup frozen corn
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh cilantro
- 1 (15 ounce) can black beans, rinsed and drained
- ½ cup mild salsa
- ¼ cup water, or as needed
- 2 cups cooked white rice
- salt to taste
Directions
- 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.
- 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.
- 3. Remove from the heat and stir in cooked rice until coated. Season with salt.
Nutrition Facts
serving: 4 servings
calories: 304 kcal
carbohydrates: 49.7 g
protein: 10.5 g
saturated fat: 6.1 g
sodium: 668.8 mg
fiber: 10 g
sugar: 3.2 g
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