Brown Rice with Corn and Beans

Name: Brown Rice with Corn and Beans
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 3 cups
Ingredients: 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)

This kid-approved recipe filled with whole grains, veggies and beans is flavorful, filling and perfect for any meal.

Recipe Card

BrnRiceCornBeans_RecipeCard_081722.pdf

Prep time: 10 minutes
Cook time: 15 minutes
Makes: 3 cups
Nutrition Facts: View label

Ingredients

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)

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 1/3 cups of Farmers Market Salsa for the last three ingredients.
Try adding cilantro on top for more flavor.

Comments

Submitted by JanPlum on Fri, 01/15/2016 - 11:18

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 :)

Submitted by tierrabonita on Mon, 05/06/2013 - 04:09

This is so fast and such a great side! No one knew it had brown rice. I would love to find a way to also cook this with regular cook (not instant rice). We make it with the individual spices rather than the taco mix and have hot sauce and a dollop on low fat sour cream as toppers.