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One-Pot Beans & Rice with Corn & Salsa

One-Pot Beans & Rice with Corn & Salsa
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A quick and easy one-pot recipe for beans and rice with corn and salsa, perfect for a satisfying meal.

Ingredients

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  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), chopped
  • 1 cup long-grain white rice, uncooked
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 cup vegetable broth
  • 1 cup corn (fresh, frozen, or canned)
  • 1/2 cup salsa (mild or medium)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish (optional)
  • Avocado slices, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and bell pepper. Cook until softened, about 5-7 minutes.
  2. Stir in uncooked rice, black beans, diced tomatoes, vegetable broth, corn, salsa, chili powder, and cumin. Season with salt and pepper.
  3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
  4. Remove from heat and let stand for 5 minutes, covered.
  5. Fluff with a fork and serve hot, garnished with fresh cilantro and avocado slices if desired.

Notes

  • For a spicier dish, add a pinch of cayenne pepper or a chopped jalapeño with the onion and bell pepper.
  • You can use brown rice, but increase the cooking time and liquid as needed.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://richfeast.com/one-pot-beans-rice-with-corn-salsa/