Why LoveThis Recipe

The sustaining combination of rice and beans is a staple in many cuisines, but often it’s served as a side dish to accompany a protein. We felt a few additions could transform rice and beans into a satisfying vegetarian meal.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped fine
• Salt and pepper
• 1½ cups frozen corn, thawed and patted dry
• 1 cup long-grain brown rice
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• Pinch cayenne pepper
• 4 cups vegetable broth
• 2 (15-ounce) cans black beans, rinsed
• 12 ounces cherry tomatoes, quartered
• 5 scallions, sliced thin
• ¼ cup minced fresh cilantro
• 1 tablespoon lime juice

Instructions

1. Prepare the Base:

Heat 1 tablespoon of olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chopped onion and ¼ teaspoon salt, cooking until the onion is softened and begins to brown, about 5 to 7 minutes.

2. Toast the Corn and Rice

Stir in the corn and cook until lightly browned, about 4 minutes. Add the brown rice, garlic, cumin, and cayenne, cooking for about 30 seconds until fragrant.

3. Cook the Rice

Pour in the vegetable broth and bring it to a simmer. Cover the skillet with a tight-fitting lid, reduce the heat to medium-low, and simmer gently, stirring occasionally, for 25 minutes.

4. Add the Beans

Stir in the black beans. Cover again and continue simmering, stirring occasionally, until the liquid is absorbed and the rice is tender, about 30 minutes. Season the mixture with salt and pepper to taste.

5. Prepare the Salsa:

In a medium bowl, combine the cherry tomatoes, scallions, cilantro, lime juice, and remaining 1 tablespoon of olive oil. Season with salt and pepper to taste. Spoon the fresh tomato salsa over the rice and beans mixture. Serve hot and enjoy this wholesome, flavor-packed vegetarian dish.

Nutrition Facts