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Mexican Rice and Beans

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner Mexican
Mexican Rice and Beans
Ingredients
  • 2 tablespoons coconut oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 stalks celery, chopped
  • 1 tomato, chopped
  • 1/2 cup frozen corn
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh cilantro
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup mild salsa
  • 1/4 cup water, or as needed
  • 2 cups cooked white rice
  • salt to taste
Instructions
1
Preheat your stove to a medium-low temperature and place a large skillet on the burners.
2
Melt coconut oil in the skillet, then add a blend of spices including chili powder, garlic powder, cumin, and coriander. Allow the mixture to warm up for 30 seconds, releasing its aroma.
3
Next, add chopped celery to the skillet and gently stir it until it becomes tender. This should take around 3-5 minutes.
4
Now, add diced tomatoes, frozen corn kernels, dried oregano leaves, and chopped cilantro to the skillet. Mix everything together so that all the ingredients are well-coated.
5
Add cooked black beans and a spoonful of salsa to the skillet. Stir gently to combine.
6
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes. If necessary, add a little water to keep the mixture saucy and prevent it from drying out.
7
Once the mixture has finished simmering, remove it from the heat source.
8
Stir in cooked rice until it's evenly coated with the flavorful mixture. Finally, add a pinch of salt to enhance the flavors.