One Pot Mexican Black Beans & Rice
Yield 4 Servings
This is a quick, yummy meal that is easy to throw together, and my kids loved!
1 cup Brown Rice (dry, uncooked)
1 tsp Avocado Oil
1/2 Yellow Onion (chopped)
2 tsps Cumin
1 tsp Chili Powder
1 tsp Smoked Paprika
1/4 tsp Sea Salt
1 Red Bell Pepper (chopped)
1 Jalapeno Pepper (seeded and chopped)
1 3/4 cups Black Beans (cooked)
3/4 cup Frozen Corn (thawed)
3/4 cup Organic Salsa
4 ozs Cheddar Cheese (optional, grated)
2 cups Corn Tortilla Chips (optional)
1/4 cup Cilantro (optional, chopped)
- Cook the brown rice according to the directions on the package.
- While the rice cooks, heat the avocado oil in a skillet over medium heat and add the onion. Sauté for 2 to 3 minutes and then add the cumin, chili powder, paprika and sea salt. Then add the red pepper and jalapeño. Cook for an additional 2 to 3 minutes.
- Add the black beans, corn, salsa, and cooked rice. Stir to combine.
- Turn the oven to broil. Top the skillet with the shredded cheese and place in the oven for 3 to 4 minutes, until the cheese is bubbly on top. Serve with corn tortillas and fresh cilantro. Enjoy!
Omit the cheddar cheese, or use a dairy-free cheese.
No Smoked Paprika
Use regular paprika instead.
Omit the jalapeño.
Omit the corn and tortillas.
No Avocado Oil
Use extra virgin olive oil instead.
Save TimeCook the brown rice in advance. You can also use jasmine rice or quinoa, which cooks faster.