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1 cup low-sodium broth (any type; see Notes)
1 package (1.25 ounce) taco seasoning or 1/4 teaspoon each chili powder, garlic powder, ground cumin and oregano
1 cup instant brown rice
⅓ cup salsa (try Food Hero's Salsa Roja or Salsa Verde)
½ cup corn (frozen or canned, drained and rinsed)
½ cup black beans (cooked or canned, drained and rinsed)


  1. Wash hands with soap and water.
  2. Bring the vegetable broth and seasonings to boil in a medium saucepan.
  3. Add the rice, salsa, corn and beans. Turn heat to low, cover saucepan and let cook without stirring for 10 minutes.
  4. Gently stir before serving.
  5. Refrigerate leftovers within 2 hours.


  • 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 1/3 cups of Farmers Market Salsa for the last three ingredients.
  • Try adding cilantro on top for more flavor.
  • Try using Food Hero salsa recipes provided by the Latinx workgroup: Salsa Roja and Salsa Verde
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3 cups
Prep time:
10 minutes
Cooking time:
15 minutes
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