Fiesta Bean and Rice Bowl
Slow-cooked pinto and black beans with Spanish rice, corn, and zesty lime cilantro dressing.
35minutes
4servings
450calories
13gprotein
$1.30per serving
Ingredients (serves 4)
- 1 can pinto beans
- 1 can black beans
- 1.5 cups white rice
- 1 cup corn
- 1 onion
- 3 cloves garlic
- 1 lime
- 1/4 cup cilantro
- 2 tbsp olive oil
- 1 tsp cumin
- Salsa for serving
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Save this recipeInstructions
- 1
Heat olive oil in a large pot over medium heat, sauté diced onion and minced garlic until softened, 3 minutes.
- 2
Add rice and toast for 1 minute.
- 3
Add 3 cups vegetable broth, bring to a boil, then reduce heat to low and cover for 18 minutes.
- 4
Drain and combine both cans of beans in a separate pot with corn and cumin, warm through.
- 5
Fluff rice with a fork, stir in lime juice and cilantro.
- 6
Divide rice among bowls, top with warmed beans and corn.
- 7
Serve with salsa and lime wedges on the side.
