Easy One Pot Mexican Rice with Black Beans and Corn (Vegan)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
448 kcal
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Course
Main Course
Easy One Pot Mexican Rice with Black Beans and Corn (Vegan)
Description
Easy One Pot Mexican Rice with Black Beans and Corn is a flavorful dish that melds basmati rice with a combination of spices and vegetables typical of Mexican cuisine. The recipe begins by softening onions in olive oil, then layering in garlic, chili, cumin, smoked paprika, and bell peppers to create a fragrant base. After stirring in the rice, passata, and water, the mixture simmers covered, allowing the rice to cook and absorb the spices and tomato flavor thoroughly.
Adding corn and black beans towards the end keeps their texture intact while integrating their sweetness and creaminess into the dish. The seasoning with salt and pepper balances the flavors without overwhelming the palate. This one-pot approach simplifies preparation and cleanup, making the dish approachable for everyday meals.
Serving suggestions include garnishes such as chopped coriander, spring onions, or fresh chili slices, which add brightness and additional heat if desired. Complementary sides like roasted sweet potatoes, grilled corn, or chunky guacamole enhance the meal with contrasting textures and tastes. This dish serves well as a main course or a hearty side and suits various occasions with its customizable spicing.
Nutrition information provided is approximate and intended as a guideline. The recipe yields 4 servings as a main dish and 6 to 8 servings as a side.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 garlic crushed or grated, cloves
- 1 teaspoon cumin (I use whole cumin seeds, but ground cumin is fine too)
- 3 teaspoons smoked paprika
- ½ teaspoon chili flakes more if you like things hot, or fresh chilli
- 1 bell pepper diced, red, green or yellow
- 300 g basmati rice or long grain rice
- 350 ml passata (or 400g/14oz tin chopped tomatoes)
- 350 ml water (use the empty passata jar to measure)
- salt to taste
- black pepper to taste
- 100 g corn tinned or frozen (or roasted corn on the cob)
- 400 g black beans drained and rinsed, tin/canned
- 2 tablespoons cilantro chopped, fresh
To garnish (all optional)
- Coriander chopped, extra fresh, aka cilantro
- spring onions sliced, aka scallions
- Chili pepper sliced, fresh
To serve (all optional)
- sweet potato Mexican roasted, cubed
- corn on the cob Mexican roasted
- guacamole chunky
Instructions
- Grab a deep wide frying pan, or a wide shallow saucepan and add the onions and oil. Fry gently for 3 minutes with the lid on until softened but not brown. Add the garlic, chilli, spices and peppers and fry for a further 2 minutes with the lid off, stirring occasionally.
- Add the rice, passata, water, salt and pepper. Stir to mix thoroughly then bring to the boil. Turn down to a low heat, cover with a lid and allow to simmer gently for 10 minutes.
- Remove the lid and add the corn and black beans, stir and replace the lid. Cook for a further 2-3 minutes or until the rice is done to your liking.
- If the dish gets too dry before the rice is done enough for you, add an extra splash of water.
- Serve garnished with coriander/spring onions/chillies. Serve with sweet potato cubes, roasted sweetcorn and guacamole for a vegan Mexican Feast!!
Notes
- This recipe serves 4 as a main dish and 6 to 8 as a side dish, providing flexibility for meal planning.
- Adjust chili flakes or fresh chili peppers to modify the heat level according to your preference.
- Use the empty passata jar to measure water for convenience and accuracy in liquid ratios.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 95g | 32% |
| Protein | 14g | 28% |
| Fat | 1g | 2% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 421mg | 18% |
| Potassium | 977mg | 21% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 1375IU | 28% |
| Vitamin C | 40mg | 44% |
| Calcium | 96mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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