Mexican Black Beans and Rice recipe

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Ingredients

2 tablespoons coconut oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 stalks celery, chopped
1 tomato, chopped
½ cup frozen corn
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
½ cup mild salsa
¼ cup water, or as needed
2 cups cooked white rice
salt to taste

Nutrition Info

304 calories
carbohydrate: 49.7 g
cholesterol: : -
fat: 8 g
fiber: 10 g
protein: 10.5 g
saturatedFat: 6.1 g
servingSize: -
sodium: 668.8 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander, fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.

  2. Add tomato, frozen corn, oregano, and cilantro, stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.

  3. Remove from the heat and stir in cooked rice until coated. Season with salt.

Recipe Yield

4 servings

Recipe Note

This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.

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