This Mexican-inspired rice and beans recipe from Food Impromptu on Youtube is vegan – perfect for vegetarians and people who love healthy food. But even if you’re not vegetarian, you’ll definitely enjoy it just the same! This recipe is also aromatic, flavorful, and savory – you’ll definitely ask for seconds! Watch the video below to learn the full recipe.
Ingredients:
- 1 cup white basmati rice (washed thoroughly with water)
- 2 cups/1 can of cooked black beans (drained and rinsed)
- 8 tbsp olive oil
- 1 & 1/2 cup onion (chopped)
- 1 cup green bell pepper (chopped)
- 1 cup red bell pepper (chopped)
- 2 tbsp garlic (finely chopped)
- 3/4 cup strained tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper or to taste
- 1 cup frozen corn kernels (or fresh corn)
- 1 cup vegetable broth (low sodium)
- salt to taste
For the garnish:
- 1 & 1/2 cup green onion (chopped)
- 1/2 to 3/4 cup cilantro or to taste (chopped)
Directions:
Step 1
In a pot over medium heat, add 3 tbsp of olive oil, then add 1 & 1/2 cup chopped onion, 1 cup each of diced green and red bell pepper, and 1/4 tsp salt. Fry them until onion and peppers start to caramelize. Next, add 2 tbsp minced garlic and continue stirring for another minute until the garlic is fragrant. Add 3/4 cup of strained tomatoes into the mixture followed by 1 tsp ground cumin, 1 tsp paprika, and 1/4 tsp cayenne pepper. Mix everything well. Next, add 1 cup of washed basmati rice, 2 cups of cooked black beans, 1 cup of frozen corn kernels, some salt to taste, and 1 cup of vegetable broth. Mix everything well to incorporate the ingredients.
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Step 2
Bring it to a boil, then cover with a lid and reduce the heat to low. Cook it on low heat for 15 minutes. In the meantime, chop some green onions and cilantro for the garnish. After 15 minutes, turn off the heat and add the chopped green onions and cilantro to the rice and beans. Season with ground black pepper. You can add a bit of lemon juice and olive oil but it’s totally up to you. Mix everything well, then cover it with a lid for about 5 minutes for the flavors to blend.
Mexican-Inspired Rice and Beans Recipe
