Jun 11

One-Pot Beans & Rice With Corn & Salsa

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SERVES 4

Ingredients

  • 1 tablespoon canola oil
  • 1 cup long-grain rice
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 (14 ounce) can petite-diced tomatoes
  • 1 ½ cups water
  • 1 (15 ounce) can no-salt added black beans, rinsed
  • 1 cup frozen corn
  • ½ cup chopped cilantro
  • 3 tablespoons Salsa and/or shredded Mexican blend cheese

Directions

1. Heat oil in a large saucepan over medium heat. Add rice and cook, stirring, until starting to brown, about 3 minutes.

2. Add onion, garlic, chili powder, cumin, salt and pepper; cook, stirring, until fragrant; 1 to 2 minutes. Add tomatoes and water; bring to a boil, then reduce heat to maintain a simmer. Cover and cook until the liquid has been absorbed, 18 to 20 minutes.

3. Remove from heat and fluff with a fork. Gently stir in beans and corn. Cover and let stand for 10 minutes. Stir in cilantro and serve with salsa and cheese, if desired.

SERVING SIZE 1½ cups
CALORIES 414 / CARBOHYDRATES 72G / DIETARY FIBER 12G / TOTAL SUGARS 6G / PROTEIN 12G / TOTAL FAT 9G / SATURATED FAT 1G / VITAMIN A 550IU / VITAMIN C 21MG / FOLATE 99MCG / SODIUM 454MG / CALCIUM 85MG / IRON 4MG / MAGNESIUM 118MG / POTASSIUM 785MG.

 

https://www.eatingwell.com/recipe/279977/one-pot-beans-rice-with-corn-salsa/

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Posted in Main, Mexican, Vegetarian

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