Print: Mexican Black Beans and Rice Recipe

This recipe for Mexican rice and beans is a low-effort tasty dish. It can be eaten as a meal or as an excellent side to any Mexican-American food. Top it with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve it with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.

Prep

30 min

Cook

51 min

Servings

Difficulty

Hard

Ingredients

2 tablespoons coconut oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 stalks celery , chopped
1 tomato , chopped
0.5 cups frozen corn
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh cilantro
1 , 15 ounce
0.5 cups mild salsa
0.25 cups water , or as needed
2 cups cooked white rice
salt to taste

Instructions

1 Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, and cook and stir until softened, 3 to 5 minutes.
2 Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
3 Remove from the heat and stir in cooked rice until coated. Season with salt.

Nutrition per serving

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