This week’s recipe is a flavorful, protein-packed change of pace for your next Tex-Mex food…
This week’s recipe is perfect for any taco or burrito night. It can be used as a side for your tacos, added into your burrito as a filling, or used as the base of a bowl-style meal. This base version uses a combination of rice, diced tomato, black beans, and corn. It can then be enhanced with a variety of options to meet your personal tastes – add some shredded cheddar or crumbled queso fresco, increase the protein by adding chicken breast or ground beef, or throw on some chopped cilantro or sliced jalapenos for a flavor boost. Lastly, all of these base ingredients are inexpensive and easy to keep on hand to make a meal in a pinch.
1 cup White Rice (dry) >> Use Brown Rice to increase nutritional content
2 cups of water >> Use chicken or veggie broth for increased flavor
1 – 14.5 oz can Diced Tomatoes >> Fire Roasted variety or your salsa of choice adds more flavor
1 – 14.4 oz Black Beans, rinsed >> Alternate with Pinto or Chili Beans
1 cup of Frozen Corn (Frozen bags are typically 10-12 oz)
2 tsp Chili Powder (optional)
1 tsp Ground Cumin (optional)
Canned Green Chiles (optional)
- Into a saucepan, add Water, Rice, and Diced Tomatoes. Bring to a boil.
- Once boiling, turn down to a simmer. Stir in Black Beans, Corn, and any optional add-ins.
- Cover with lid and simmer for the time listed for the type of rice you are using (white rice tends to cook faster than brown rice – this will range somewhere between 15-30 minutes).
- When done simmering, remove from heat and keep covered. Let sit for 5 minutes
- Stir everything together and enjoy