Mexican Vegetable Rice with Corn and Black Beans
Easy, flavorful & vibrant one-pan Mexican vegetable rice with sweet onion, multicolored bell peppers, black beans, sweet corn & cilantro. This recipe makes 4 large side-dish servings or about 6 small ones.
Servings 4 servings
Calories 327kcal
Equipment
- non-stick skillet or sauté pan
Ingredients
- 1 cup basmati rice or other long grain rice
- 550 ml water 2.25 cups
- ½ yellow onion
- ½ red bell pepper
- ½ green bell pepper
- ½ yellow bell pepper
- 2 cloves garlic
- 150 grams canned corn drained (approx. ½ cup)
- 150 grams black beans drained and rinsed (approx. ½ cup)
- bunch of cilantro
- 2 teaspoons salt or more to taste
- 2 tablespoons neutral oil (e.g. sunflower or avocado) for sautéing
Instructions
- Prep the ingredients: Drain and rinse the black beans. Drain the corn. Finely dice the onion and all three bell peppers. Mash or grate the garlic. Chop the cilantro.
- Sauté the vegetables: Heat the oil in a large skillet over medium heat. Add the onion, peppers, and garlic. Cook gently for several minutes, stirring occasionally, until softened and aromatic. This slow cooking step helps bring out their natural sweetness.
- Toast the rice: Add the basmati rice to the skillet. Stir and toast for 2–3 minutes to coat the grains and develop a light nutty aroma.
- Simmer: Add the water and stir in the chopped cilantro and salt. Bring to a boil, then reduce the heat to low. Cover and let simmer for 8–10 minutes, or until most of the water has been absorbed.
- Add beans and corn: Gently fold in the black beans and corn. Cover again and cook for another 5 minutes, or until the water is fully absorbed and everything is heated through.
- Fluff and serve: Turn off the heat and let the rice sit covered for a few minutes. Fluff with a fork before serving. Garnish with more cilantro if desired.