This kid-approved recipe filled with whole grains, veggies and beans is flavorful, filling and perfect for any meal.
Brown Rice with Corn and Beans
Ingredients
1 cup low-sodium broth (any type; see Notes)
1 package (1.25 ounce) taco seasoning or ¼ teaspoon each chili powder, garlic powder, ground cumin and oregano
1 cup instant brown rice
½ cup corn (frozen or canned, drained and rinsed)
½ cup black beans (cooked or canned, drained and rinsed)
Directions
- Wash hands with soap and water.
- Bring the vegetable broth and seasonings to boil in a medium saucepan.
- Add the rice, salsa, corn and beans. Turn heat to low, cover saucepan and let cook without stirring for 10 minutes.
- Gently stir before serving.
- Refrigerate leftovers within 2 hours.
Notes
-
Broth can be made at home, purchased in a can or box, or made using bouillon. For each cup of broth, use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
- Substitute 1 ⅓ cups of Farmers Market Salsa for the last three ingredients.
- Try adding cilantro on top for more flavor.
You might also like...
Lentil Confetti Salad
Lentil Confetti Salad
A lentil and rice salad mixed with an Italian dressing that makes a hearty and satisfying side dish.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
4 cups
Prepare:
10 minutes
Makes:
6 cups
Sautéed Peppers
Sautéed Peppers
These sauteed sweet peppers and onions are delicious enjoyed on their own, added to sandwiches or pasta, or with fajitas.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups
Watermelon Salsa
Watermelon Salsa
Enjoy this unique salsa as a sweet, tangy and fresh snack or as a topping for tacos or fish.
Prepare:
15 minutes
Makes:
2 cups
Fruit and Nut Slaw
Fruit and Nut Slaw
This fresh salad is the perfect combination of fresh veggies and sweet and savory toppings.
Prepare:
20 minutes
Makes:
8 cups
Corn Critter Salad
Corn Critter Salad
Quick and colorful salad with canned beans, fresh cilantro and a light vinaigrette. Ready in about 10 minutes!
Prepare:
10 minutes
Makes:
2 cups
Comments
This recipe is a great recipe by itself, as a side, or wrapped up in a burritio! But it did need a little tweaking since we used bouillon cubes. One cube per 1 cup of water was just too strong of a flavor. Made this a few times to fix this, we doubled and tripled the rice and both worked well. Doubling the spices doesn't hurt it either :)