Easy One Pot Mexican Rice with Black Beans and Corn (Vegan)

5 from 11 votes

Easy One Pot Mexican Rice with Black Beans and Corn (Vegan)

A quick, simple and delicious recipe, this Easy One Pot Mexican Rice with Black Beans and Corn is wonderful as a main course in its own right or as a side dish to all your Mexican favourites. It’s gluten free, dairy free and vegan.

Course Main Course

Cuisine Mexican, Tex-Mex

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 448kcal

Author Eb Gargano

Ingredients

1 tablespoon olive oil
1 onion diced
3 garlic cloves crushed or grated
1 teaspoon cumin (I use whole cumin seeds, but ground cumin is fine too)
3 teaspoons smoked paprika
½ teaspoon chilli flakes (more if you like things hot, or fresh chilli)
1 red, green or yellow (bell) pepper diced
300 g basmati or long grain rice
350 ml passata (or 400g/14oz tin chopped tomatoes)
350 ml water (use the empty passata jar to measure)
Salt and pepper to taste
100 g corn tinned or frozen (or roasted corn on the cob)
400 g tin black beans drained and rinsed
2 tablespoons fresh coriander (cilantro) chopped

To garnish (all optional)

Extra fresh coriander (cilantro) chopped
Spring onions (scallions) sliced
Fresh chillies sliced

To serve (all optional)

Metric - US Customary

Instructions

Grab a deep wide frying pan, or a wide shallow saucepan and add the onions and oil. Fry gently for 3 minutes with the lid on until softened but not brown. Add the garlic, chilli, spices and peppers and fry for a further 2 minutes with the lid off, stirring occasionally.
Add the rice, passata, water, salt and pepper. Stir to mix thoroughly then bring to the boil. Turn down to a low heat, cover with a lid and allow to simmer gently for 10 minutes.
Remove the lid and add the corn and black beans, stir and replace the lid. Cook for a further 2-3 minutes or until the rice is done to your liking.
If the dish gets too dry before the rice is done enough for you, add an extra splash of water.
Serve garnished with coriander/spring onions/chillies. Serve with sweet potato cubes, roasted sweetcorn and guacamole for a vegan Mexican Feast!!

Notes

Serves 4 as a main, 6-8 as a side dish

Nutrition information is approximate and meant as a guideline only.

Nutrition