5.0 from 33 votes
Easy One Pot Mexican Rice with Black Beans and Corn (Vegan)
A quick, simple and delicious recipe, this Easy One Pot Mexican Rice with Black Beans and Corn is wonderful as a main course in its own right or as a side dish to all your Mexican favourites. It’s gluten free, dairy free and vegan.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 people
Calories: 448 kcal
Course:
Main Course
Cuisine:
Mexican , Tex-Mex
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 garlic cloves crushed or grated
- 1 teaspoon cumin (I use whole cumin seeds, but ground cumin is fine too)
- 3 teaspoons smoked paprika
- ½ teaspoon chilli flakes (more if you like things hot, or fresh chilli)
- 1 red, green or yellow (bell) pepper diced
- 300 g basmati or long grain rice
- 350 ml passata (or 400g/14oz tin chopped tomatoes)
- 350 ml water (use the empty passata jar to measure)
- salt and pepper to taste
- 100 g corn tinned or frozen (or roasted corn on the cob)
- 400 g tin black beans drained and rinsed
- 2 tablespoons fresh coriander (cilantro) chopped
To garnish (all optional)
- Extra fresh coriander (cilantro) chopped
- spring onions (scallions) sliced
- fresh chillies sliced
To serve (all optional)
- Mexican Roasted Sweet Potato Cubes
- Mexican Roasted Corn on the Cob
- Chunky Guacamole
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!!
Cup of Yum
Notes
- Serves 4 as a main, 6-8 as a side dish
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
448kcal
(22%)
Carbohydrates
95g
(32%)
Protein
14g
(28%)
Fat
1g
(2%)
Saturated Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
421mg
(18%)
Potassium
977mg
(28%)
Fiber
11g
(44%)
Sugar
7g
(14%)
Vitamin A
1375IU
(28%)
Vitamin C
40mg
(44%)
Calcium
96mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 448
% 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.