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Southwest Rice & Beans

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.

Ingredients

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)

Instructions

  1. Into a saucepan, add Water, Rice, and Diced Tomatoes.  Bring to a boil.
  2. Once boiling, turn down to a simmer. Stir in Black Beans, Corn, and any optional add-ins.
  3. 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).
  4. When done simmering, remove from heat and keep covered. Let sit for 5 minutes
  5. Stir everything together and enjoy
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