This Mexican rice with black beans is flavor-packed, easy to make, and works great as either a main or side dish! It all comes together in one pot in about 35 minutes.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon ancho chile powder
- 1 teaspoon dried oregano
- 2 ¼ cups vegetable broth
- 1 ½ cups white rice
- 1 tablespoon tomato paste
- 1 (15 ounce/425 gram) can black beans, drained and rinsed
- ½ cup frozen corn, thawed (optional)
- 2 tablespoons lime juice
- Salt and pepper, to taste
- ¼ cup chopped fresh cilantro
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Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Sweat the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
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Stir in the garlic, cumin, paprika, ancho chile powder, and oregano. Sauté everything with the onion for about 1 minute, until the mixture becomes very fragrant.
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Add the broth, rice, tomato paste, and black beans. Stir everything well to completely dissolve the tomato paste. Raise the heat to high and bring the liquid to a boil.
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Lower the heat so that the liquid is at a low simmer, then cover the pot. Let the mixture simmer until all of the liquid has been absorbed, about 16 to 18 minutes.
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Remove the pot from heat, but leave the lid on for 5 minutes.
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Remove the lid from the pot and fluff the rice with a fork. Stir in the corn (if using), lime juice, salt and pepper to taste, and fresh cilantro.
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Serve.