Best Baja Black Beans Corn And Rice Recipes

Salsa Rice with Black Beans and Corn image

Provided by Robin Miller : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 cup rice, regular or instant
1/2 (14-ounce) can black beans, drained
1/2 cup prepared salsa
1/2 cup frozen corn, thawed
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper

Steps:

In a medium sauce pot, cook rice according to package instructions. When the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and 3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped cilantro and season, to taste, with salt and black pepper.

Black Beans, Corn, and Yellow Rice image

Provided by tahoegirl

Time 25m

Yield 8

Number Of Ingredients 7

1 (8 ounce) package yellow rice mix
1 ¼ cups water
2 tablespoons olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
2 teaspoons lime juice
1 teaspoon ground cumin

Steps:

Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 15.1 g, Fat 4.4 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 195.1 mg, Sugar 1.7 g

Cheesy Mexican Rice With Black Beans and Corn image

Provided by gailanng

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup basmati rice (cooked to package instructions with a firm texture) or 1 cup white rice (cooked to package instructions with a firm texture)
2 -3 tablespoons olive oil
1 large onion, diced
4 garlic cloves, finely chopped
1 jalapeno pepper, finely diced (to taste)
1 cup corn
2 tablespoons chili powder (chipotle, ancho, etc.)
2 teaspoons cumin
1 (15 ounce) can black beans, drained and rinsed well
1 (10 ounce) can diced tomatoes and green chilies, drained
2 cups shredded cheddar cheese (plus extra for melting on top) or 2 cups monterey jack cheese (plus extra for melting on top)
chopped cilantro, chopped green onion, sour cream and avocado for garnish
tortilla chips (optional)
flour tortilla (optional)

Steps:

In a large pan, heat olive oil over medium heat. Add the onion and saute until soft and translucent, about 5 minutes. Add garlic and continue sauteing another 2 minutes. Add the jalapeno pepper then the corn; stir well. Add chili powder and cumin and stir together until mixed.
Add beans and drained tomatoes; stir well. Remove from heat and fold in the prepared rice, incorporating all ingredients. Add cheese and stir together until cheese is distributed and melted. Salt and pepper to taste, if desired. Sprinkle remaining cheese on top. (If your rice is cold, placing the lid on top a few minutes should warm it through.).
Serve with a variety of toppings: chopped cilantro, green onions, sour cream, avocado slices and chips or flour tortillas.

Nutrition Facts : Calories 641.9, Fat 28.7, SaturatedFat 13.4, Cholesterol 59.3, Sodium 709, Carbohydrate 72.2, Fiber 11.5, Sugar 4.5, Protein 27.7