Fiesta Rice and Black Beans
User Reviews
5
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Cook Time
50 mins
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Total Time
50 mins
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Servings
8 (1-cup servings)
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Calories
184 kcal
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Course
Side Dish, Main Course
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Cuisine
Vegan, Mexican-American Fusion, gluten-free
Fiesta Rice and Black Beans
Description
Fiesta Rice and Black Beans is a comforting rice dish cooked with a vibrant mix of vegetables and southwestern seasonings. The recipe begins by cooking the rice separately, either brown or white, while sautéing onion and green bell pepper with garlic and taco seasoning. Adding canned tomato sauce alongside nutritional yeast, black beans, corn, and fresh diced tomatoes creates a hearty vegetable and bean mixture. After simmering these flavors together, the cooked rice is folded in and heated further, allowing the distinct ingredients to meld. This results in a satisfying dish combining the earthiness of beans and corn, the mild heat from taco spices, and gentle sweetness from fresh vegetables.
The texture balances tender cooked rice with the slight bite of beans and corn. The spice blend lends warmth without overwhelming, adaptable by adjusting the type and amount of seasoning used. This dish can be served as a standalone vegetarian entrée or alongside other mains.
Leftovers reheat well and the recipe yields a generous amount suitable for meal prep or family meals. Optional toppings like avocado, cilantro, and lime juice can add freshness and brightness to suit individual preferences.
Ingredients
- 1 cup long-grain brown rice (or white)
- 1 yellow onion small
- 1 green bell pepper
- 3 cloves garlic
- 2-3 Roma tomato
- 2 Tbsp. taco seasoning
- 15 oz. tomato sauce canned
- 1/4 cup nutritional yeast
- 15 oz. black beans canned
- 1 cup corn sweet, cooked
Toppings (optional):
- avocado fresh, etc
- cilantro
- chipotle crema
- tomatoes
- hot sauce
- dairy-free cheese
- tortilla strips
- lime juice
Instructions
- Rinse and cook rice according to package instructions.*
- Finely dice onion and bell pepper.
- In a large skillet over medium-high heat, sauté onion and bell pepper for 8-10 minutes. (I use about 3 Tbsp. broth/water to for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic and dice tomatoes.
- When onion is translucent, add minced garlic and 2 Tbsp. taco seasoning. Stir and cook for 1-2 minutes.
- Reduce heat. Add tomato sauce, nutritional yeast, black beans (rinsed and drained), sweet corn, and tomatoes. Stir and simmer on medium-low for 5 minutes.
- When rice is cooked, add to skillet and stir well. Heat for 5 minutes to let flavors combine. Salt to taste if desired.
- Serve with your favorite toppings. For an extra-cheesy version, add your favorite dairy-free shreds.
Notes
- Brown rice requires about 40 minutes cooking time; start it first and prepare the vegetable sauce mixture after 20-25 minutes to synchronize.
- White rice or quinoa, cooking in about 15 minutes, can be timed to finish alongside the sauce.
- To increase heat, add chili powder, jalapeno, chipotle in adobo, or hot sauce to taste.
- This recipe makes approximately 8 cups; adjust ingredient quantities to reduce batch size if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(1-cup servings)
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 37g | 12% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Potassium | 530mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 526IU | 11% |
| Vitamin C | 22mg | 24% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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