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Mexican Black Bean Rice Bowls

Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Keyword: Black Bean, rice

Ingredients

  • 2 tbsp Black Bean
  • 5 cloves garlic, minced
  • 1/2 green pepper, diced
  • 2 tbsp cumin
  • 2 tsp salt
  • 1 tsp coriander (optional)
  • 2 cup frozen corn
  • 3 cup fully cooked black beans (reserve 1/3 c. cooking liquid or liquid from the cans)
  • 1 jar salsa
  • 1 cup beef stock, vegetable stock, or water
  • 5 cup fully cooked brown or white rice
  • Optional garnishes: shredded cheese, sour cream, lettuce, taco shells, tortillas or tortilla chips, sliced green onions

Instructions

  • Heat olive oil in a large skillet over medium heat. Add garlic, green pepper, cumin, salt and optional coriander. Cook for 5 minutes, stirring often, until pepper starts to get tender. Stir in corn and cook 3-5 minutes longer.
  • Stir beans, salsa and stocks or water into skillet. Bring to a slow boil and cook for 10 – 15 minutes. At this point, you can turn the heat down to low, cover and simmer until dinner, or place in the refrigerator to reheat at dinnertime, or just serve as is.
  • Put rice in bowls, cover with bean mixture and add any optional garnishes. Enjoy!