Ingredients
Scale
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
- Optional toppings: avocado, shredded cheese, sour cream, or salsa
Instructions
- Start by heating the olive oil in a large skillet over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and diced bell pepper, cooking for another 3 minutes until the pepper softens.
- Add the rice, stirring frequently for about 2 minutes to lightly toast it. This step adds a nutty flavor that I adore.
- Pour in the chicken broth, then add the cumin, chili powder, salt, and pepper. Stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes, or until the rice is tender and has absorbed the liquid.
- Fold in the black beans and corn, and cook until heated through. Squeeze in the lime juice and give it a good stir.
- Serve your Mexican Rice Bowl hot, garnished with fresh cilantro and any optional toppings you love. Don’t be shy with the avocado slices or a dollop of sour cream if that’s your style.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
