Craving a delicious and comforting dish from the heart of Mexican cuisine? Look no further than this amazing recipe for Mexican Rice and Black Beans. Get ready to tantalize your taste buds with a symphony of flavors and textures! This delightful combination of tender black beans and fluffy rice will transport you straight to the vibrant streets of Mexico. Whether you’re a vegetarian searching for a satisfying meatless option or simply a food lover in need of a quick and tasty meal, this recipe has got you covered. Join us as we unravel the secrets behind this mouthwatering dish, packed with aromatic spices and wholesome ingredients. Don’t miss out on the opportunity to savor the magic of Mexican cuisine in your own kitchen. Let’s dive in and discover the joy of preparing this classic favorite, Mexican Rice and Black Beans!
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
Directions
- 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.
- 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.
- Remove from the heat and stir in cooked rice until coated. Season with salt.
