Mexican Black Beans and Rice

Mexican Black Beans and Rice
Mexican Black Beans and Rice

I wanted to come up with something new to add to my easy weeknight Mexican repertoire besides burrito bowls or taco salad then I saw a recipe for a Mexican rice dish, so I decided to make something based on that with what I had. We usually have all of these ingredients on hand so it’s something that I can make quickly without too many steps. I added my leftover roasted broccoli/cauliflower mixture to use it up, so you don’t have to include it or you can use whatever veggies you have on hand. As Josh said, “Since when does Mexican rice include broccoli?!” umm “Since we have leftover broccoli!”

It was really filling, and full of flavor. You can toss anything you want to include with the same concept and it’s ready in 20 minutes. You heard me, 20 MINUTES in ONE PAN. What’s better?

Mexican Black Beans and Rice

1 yellow onion, diced

1 red bell pepper, diced

1/2 green pepper, diced

1 tbsp extra virgin olive oil

1 can low sodium black beans, rinsed and drained

1-2 cups roasted broccoli/cauliflower

4 cups cooked brown rice

2 tbsp taco seasoning

handful of fresh cilantro, torn

1/2 carton of grape tomatoes, halved

2 scallions, thinly sliced

Toppings: diced avocado, salsa

  1. Cook brown rice by following directions on box or bag.
  2. Saute peppers and onions in olive oil on medium heat until tender, then add black beans and broccoli mix.
  3. Mix brown rice in with veggies and add taco seasoning, tomatoes, scallions,  and cilantro.
  4. Serve and top with diced avocado and salsa of your choice. Lately I’ve been loving the peach/mango salsa and black bean combo. Sweet and savory!


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