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Brown Rice with Corn and Beans


Recipe 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.
Recipe Card
photo of Arroz Integral con Elote y Frijoles
Prep time: 10 minutes
Cook time: 15 minutes
Makes: 3 cups
Nutrition Facts: View Label


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
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.


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.

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 :)  

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