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Mexican Black Beans and Rice
Mexican Black Beans and Rice
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Effortless and flavorful Mexican rice and beans can stand alone or complement any dish.
Ingredients:
  • 2 tablespoons coconut oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 stalks celery, chopped
  • 1 tomato, chopped
  • 0.5 cup frozen corn
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh cilantro
  • 1 (15 ounce) can black beans, rinsed and drained
  • 0.5 cup mild salsa
  • 0.25 cup water, or as needed
  • 2 cups cooked white rice
  • salt to taste
Instructions:
  • In a large skillet over medium-low heat, warm coconut oil. Add chili powder, garlic powder, cumin, and coriander; sauté for about 30 seconds until fragrant. Stir in celery and cook until softened, for 3 to 5 minutes.
  • Combine tomato, frozen corn, oregano, and cilantro, stirring well to coat. Mix in black beans and salsa. Simmer for 10 to 15 minutes, adding water as needed to maintain a saucy consistency.
  • Take the pan off the heat and gently mix in the cooked rice until it's nicely coated. Sprinkle with salt to taste.

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