Tuesday, March 15, 2011

Rice with Black Beans, Peppers and Corn


  It seems like we often focus on the main dish when we plan our menu and side dishes are not really given much thought.  I wanted to share the side dish that I served with the Enchiladas. This partnership is so good, I thought I ought to give you the recipe for this tasty rice dish.

 This can be a main dish for lunch or a light dinner. Leftovers make great burritos. It is terribly easy to make and you can pick and choose what you would like to include. You could use pinto beans instead or skip the bell pepper. You could adjust the spice to your liking. But here is the basic recipe that I like.

Rice with black beans and corn

1 ½ -2 cups raw white rice, basmati, jasmine or other long grain or long grain brown rice (cooked according to package instructions **)
1 tablespoon olive oil , more as needed
1 small onion,  chopped, red looks best
½ -1 red bell pepper, diced
½ green or yellow bell pepper, diced
1 small can diced green chili or 1 anaheim or jalapeno pepper, minced
1 ½ tsp ground cumin
1 tsp chili powder, oregano, onion powder, garlic powder, smoked paprika*
½  tsp chipotle powder
Salt and pepper to taste
1 cup frozen corn
1 can diced tomatoes (Rotelle original is a good choice)
1-2 tablespoons lime juice
1 (15 ounce) cans black beans, drained and rinsed in colander
2 dashes hot sauce
1/2 cup cilantro chopped, optional  


*The amount of spice is a very adaptable to various palates- add more or less of the flavors you like. It is completely up to you but a bit of spice is nice in this dish and the oregano is that subtle but important hint in Spanish rice.

Cook rice in a rice cooker or pot. While it is cooking, heat oil on low in large fry pan. Add onion and cook for five minutes or so, then add peppers,spices and cook for a couple minutes more. Add corn, beans, lime juice, hot sauce blend and cooked rice and stir gently but thoroughly, adding extra olive oil if needed. Sprinkle in cilantro. 

**Another way to do this is to heat oil in pan, add one chopped onion. Cook on low for 5 minutes. Add WHITE rice, stir. Add peppers, chilies, spices and cook 2 more minutes. Add BROTH or water as directed on package . Add Corn, tomato. Bring to simmer, cover and cook on low 20 minutes. Add lime juice, beans, cilantro, hot sauce. Add cilantro right before serving.

8 comments:

  1. This looks really yummy! I would add some chunks of chicken breast and have it for a main dish.

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  2. I'm seeing lots of rice meals today. Everyone must be on the same cooking wavelength. I love this combo, really and rice and black bean combo is amazing.

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  3. Thank you both for your comments!!!

    Yes, Chicken would make a good addition to this for a main dish. A nice one pot supper! :-)

    Rice is very popular right now :-) I usually include rice at least once or twice a week. I love the fragrance of basmati rice as it cooks:-)

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  4. Thanks - we love rice, and I have been very lazy lately and leaving it very plain. Also, it's good to have the side dish for the enchiladas. Look forward to trying them both.

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  5. Lots of yummy recipes! I look forward to following your blog!

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  6. Replies
    1. Oh sorry! It should list that tomatoes go in at the same time as the corn. But you could add them earlier or later, it is not a big deal when they go into the pan. Thanks for asking!

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