rice with corn and beans

Rice with corn and beans

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This vegan, gluten-free, eggs-free, nuts-free, soy-free and lactose-free Mexican dinner is a delicious blend of brown rice, black beans and corn in a savory tomato sauce.

Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |

️‍Allergens:

⏱ 42 mins – easy

🍽 6 servings – 1216 kcal per serving

Serving

411g

Fat

12g

Sat. fat

2g

Sodium

665mg

Carbs

242g

Fibers

23g

Sugars

5g

Proteins

36g


INGREDIENTS

  • 6 cups brown rice
  • 15 ounce black beans
  • 15 ounce corn
  • 4 tomatoes
  • ½ cup red onions
  • ½ cup cilantro
  • 1 jalapeño pepper
  • 2 tbsp limes
  • 1 tbsp olive oil
  • 1½ tsp salt
  • ¼ tsp black pepper
  • 2 dashes hot sauce

TOOLS

  • 1 pot
  • 1 colander
  • 1 knife
  • 1 squeezer
  • 1 bowl
  • 1 spoon
  • 1 salad mixing spoon
  • 1 lid

STEPS

Heat 6 cups of water in a pot for 4 minutes. Add brown rice and 1 tsp of salt to the pot. Boil on low heat for 25 minutes with the lid on.


Rinse black beans and corn in a colander.


In the same colander, drain the black beans and corn.


Chop tomatoes, red onions, and cilantro.


Deseed jalapeno peppers.


Chop the jalapeno peppers.


Squeeze limes with a squeezer.


Put the black beans in a bowl. Mix in the corn, tomatoes, red onions, cilantro, jalapeno peppers, and lime juice with a spoon. Drizzle with olive oil, half a tsp of salt, black pepper, and hot sauce. Mix everything together, then add cooked brown rice. Stir everything together with a salad mixing spoon to get rice with corn and beans.


It’s ready to be served !


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