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Mexican Rice and Beans
Mexican Rice and Beans is the easiest meal ever. This recipe is filled with bell peppers, black beans, corn, and lime. It's so good!
Ingredients
- 1 cup Uncooked long grain rice
- 2 cups Chicken broth
- 2 tablespoons Butter
- ½ teaspoon Cumin
- 1 Onion, diced
- 1 Bell pepper, diced
- 2-3 Garlic cloves, minced
- 1 10 ounce can Tomatoes with green chilies, Diced
- 1 15 ounce can Black beans, drained and rinsed
- 1 15 ounce can Sweet corn kernels, drained and rinsed
- ¼ teaspoon Salt and pepper
- 1 Lime, juice and zest to garnish
Instructions
- In a large nonstick skillet over medium-high heat melt butter
- Add onions and peppers cook until tender and translucent
- Stir in garlic and continue to cook for about a minute or until fragrant
- Add rice and cook for 2 minutes, stirring constantly
- Add in diced tomatoes and chilies, black beans, corn, cumin, salt and pepper to the rice mixture.
- Stir in broth and bring to a boil.
- Cover with a lid and reduce heat to low, cook for 15 to 20 minutes
- Fluff with fork and stir lime zest and juice
Christina's Notes
- This Recipe Can be Doubled: Double this recipe to feed a crowd. Simply increase the ingredients proportionately!
- Vegetable Broth: To make this vegetarian friendly, substitute the chicken broth for vegetable broth or vegetable stock.
- Different Vegetables: Try using green onions, jalapeños or carrots.
- Make Ahead: Make this bean dish as meal prep for the week.