Description
EASY, ready in 15 minutes, and amps up rice and beans with an abundance of vegetables!! Healthy, Mexican-inspired food that tastes like comfort food and keeps you satisfied for hours!!
Ingredients
Scale
- 2 to 3 tablespoons olive oil
- 1 large sweet Vidalia onion, diced small
- 1 large red bell pepper, diced small
- 1 to 1 1/2 cups shredded carrots
- 1 to 1 1/2 cups corn
- 1 cup peas
- one 15-ounce can black beans, drained and rinsed
- one 8-ounce package precooked white rice
- 1 to 2 teaspoons cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- pinch cayenne pepper
- 2 to 3 green onions, sliced into thin rounds
- 2 to 4 tablespoons fresh cilantro, finely minced
- 1 tablespoon lime juice
Instructions
- Step 1: To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 4 minutes, or until it begins to soften; stir occasionally.
- Step 2: Add the bell pepper, carrots, and cook for about 3 to 4 minutes, or until vegetables are crisp-tender; stir occasionally.
- Step 3: Add the corn, peas, beans, rice, cumin, salt, pepper, optional cayenne, stir to combine, and cook for about 2 minutes or until warmed through; stir occasionally.
- Step 4: Add the green onions, cilantro, lime juice, stir to combine, taste and check for seasoning balance and add additional salt, pepper, cumin, etc. if desired.
- Step 5: Serve immediately.
Notes
Dish will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: 30-Minute Meals
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 332 kcal
- Sugar: 9 g
- Sodium: 742 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: rice and beans, Mexican-inspired, vegan, gluten-free, healthy, 30-minute meals