Black Bean and Corn Rice Bowl
A hearty and satisfying black bean and corn rice bowl, perfect for a quick and budget-friendly meal, infused with classic Tex-Mex flavors.
5 min
Prep
15 min
Cook
4
Serves
380
Calories
Macros · per serving
12g protein
70g carbs
6g fat
Ingredients
For 4 servings
- 1 can black beans
- 1 cup brown rice
- 1 cup frozen corn
- 1 can canned diced tomatoes
- 1 onion
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 2 cups water
Instructions
- 1
Rinse and drain the black beans.
- 2
In a large pot, heat olive oil over medium heat.
- 3
Chop the onion and mince the garlic, then add them to the pot. Sauté until the onion is translucent, about 3 minutes.
- 4
Add the rice to the pot and sauté for another 2 minutes, stirring frequently.
- 5
Add water, diced tomatoes with their juice, black beans, and corn to the pot.
- 6
Stir in cumin, chili powder, salt, and black pepper.
- 7
Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.
- 8
Fluff the rice with a fork and adjust seasoning if necessary before serving.
Cook it this week.
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