Southwestern Rice with Black Bare Beans
Southwestern Rice is a colorful dish that is packed full of fresh vegetables and similar to what you’d enjoy at your local Tex-Mex restaurant. This healthy vegetable-packed rice recipe is an excellent addition to your dinner routine.
This recipe is sponsored by Bare Beans.
Southwestern rice can be used as a side dish to compliment some of our favorite dishes: Turkey Taco Cups, Mushroom Vegan Tacos or Tropical Avocado Tacos. However, you can also make this southwestern rice recipe a complete meal. By adding in cooked chicken breast, ground turkey or hamburger, it transforms into a powerful dinner option. At The Produce Moms, we love using fresh produce! We believe that’s what makes this black beans and rice inspired dish so delicious. Add in ground cumin and coriander for added flavor to this rice recipe!
Variations and Substitutions
We used water for this particular recipe. However, you can substitute the water with vegetable or chicken broth for added flavor. If you don’t have a white onion on hand, no worries! Simply cook the rice according to the directions on the packaging! Dice up a red onion or yellow onion instead. Don’t have cumin or coriander? Throw in a taco seasoning packet! You can’t go wrong.
Can You Freeze Rice and Beans?
You certainly can freeze rice and beans! This is a great recipe to double or triple and use for freezer meals or meal prep. Simply remove from the freezer, allow to thaw and reheat!
The rice may shrink a little from freezing. If this happens, just add a little liquid, like water, chicken or vegetable broth to make it expand.
What Rice Do I Use?
For this recipe we used brown rice that was already cooked. It saved time and helped get the Southwestern Rice prepared quickly. If you choose to use a package of pre-cooked rice, all you need to do is simply heat it up according to the directions on the package, usually in the microwave, before adding it into the skillet.
However, if you have a bag of uncooked rice on hand, you can go ahead and prepare a cup of it according to the directions on the package. This is also a great recipe to keep in mind if you have leftover rice from a different meal.
1 tablespoon olive oil
1 medium-sized onion, diced
1 jalapeño pepper, diced
1 red bell peppers, diced
2 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves garlic, minced
1 cup of brown rice, cooked
1 10 oz. bag of Black Bare Beans
1 cup corn kernels fresh or frozen
16 oz cherry tomatoes, diced
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup water
Options for garnish: fresh chopped cilantro, sliced avocado, lime wedges, pepitas.
First, heat oil in a 12-inch pan with a lid over medium heat. Add in the onion, bell pepper, jalapeño pepper, cumin, and coriander. Cook, stirring occasionally, until onions are translucent, approximately 7-8 minutes. Stir in the garlic and cook for 1 minute. Add in the cooked brown rice, Black Bare Beans, corn kernels, diced tomatoes, and salt and pepper. Give it a large stir. Then, pour in the water, and put the lid on. Bring it to a boil. Turn the heat down to low and let it simmer for approximately 20 minutes (or until all the liquid is absorbed). Let the Southwestern Rice sit for 5 minutes. Fluff with a fork. Right before serving stir in the fresh cilantro. Spoon the Southwestern Rice onto plate or bowls and garnish with fresh cilantro, avocado, and pepitas. Serve with wedges of lime.