Description
Budget Friendly Meals: 5 Savory Secrets for Thrifty Delights
Ingredients
Scale
- 1 cup rice (white or brown)
- 2 cups vegetable broth or water
- 1 can black beans (15 oz), drained and rinsed
- 1 cup frozen corn
- 1 bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a medium saucepan, combine the rice and vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until they are soft, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Stir in the black beans, frozen corn, cumin, chili powder, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until everything is heated through.
- Fluff the cooked rice with a fork and then add it to the skillet with the vegetable mixture. Stir until well combined and heated through. Adjust seasoning if necessary.
- Serve the dish hot, garnished with fresh cilantro and lime wedges on the side for squeezing over the top.
Notes
- Adjust spices to your taste.
- Can substitute quinoa for rice for a different flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg