There's nothing like a good pot of rice and beans no matter the genre. This recipe is one of my favorites to cook alongside chicken or shrimp fajitas, tacos, and/or creamy chipotle chicken. Like always, my recipe is packed with veggies and bursting with flavor with most spices that most people have on hand. The best part about this recipe and my other rice recipes is all you have to do is throw everything together in a pot to cook! The next time you're need an easy and tasty rice side dish to go with your taco or fajita night, try this recipe out!
-1 can black beans (drained and rinsed) or 1/2 cup cooked dried black beans, navy beans, or great northern beans
-1 cup long grain brown rice or white rice
- the amount of chicken broth needed to cook the rice instead of water according to rice package directions
-1/2 cup frozen sweet white corn
-1/2 cup chopped yellow onions
-1/2 cup chopped celery
-1 cup chopped green bell pepper
-2 tbs. minced garlic
-1/2 tsp. dried oregano
-2 tbs. lime juice
-1 tsp. cumin
-1 tsp. smoked paprika
-1/4 tsp. cayenne pepper
-1/2 tsp. salt
Note: If using dried black beans, make sure to cook them a day ahead or one and a half hours ahead before you start cooking this recipe. If you cook the beans a day ahead, make sure to preserve the beans in a container along with the leftover water from cooking before refrigerating them. If there isn't enough water to slightly cover the beans, mix 1/4 tsp. salt and water as needed and add to the container.
In a large pot, bring the broth to a boil. Add all ingredients and stir. Cover, and cook on low heat according to rice package directions. If you are cooking long grain brown rice the cooking time should be 45 minutes and for long grain white rice 20 minutes. Serve and enjoy!
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