cooking · Dinner · family · Food · health · herbs · mexican · recipe · vegetable · vegetarian

Mexican Black Beans, Corn And Tomatoes With Rice

Yesterday I was craving an easy dinner with bags of flavor. I have been feeling less than inspired cooking lately as we are still waiting for the delivery of our new oven (which seems to be mysteriously missing somewhere in delivery land).

Last night for dinner we had Mexican Black Beans, Corn And Tomatoes With Rice. This is a one pot dish which is colorful, super fragrant and flavorful, and quick and easy!  It was a hit with everyone, even my three year old who doesn’t always like beans, liked it.  I was done cooking this in just 30 minutes and in that time I also took the dogs out to go pee, started a fire in the wood stove and changed the baby (I washed my hands of course!)

Mexican Black Beans, Corn And Tomatoes With Rice:

In large pan sautée:

2 tbsp olive oil
4 diced cloves of garlic
2 diced onions
1 diced red bell pepper and 1 diced yellow bell pepper

This next part is chilli powder , I didn’t have any so I made it.  I am guessing but I think 2 tspns would do, also chilli powder has cayenne pepper in it but I used a spicy salsa so I left the cayenne out.

2 tspn smoked paprika
1 tspn garlic powder
1 tspn onion powder
1 tspn cumin seeds
2 tspn oregano

1/2 cup salsa (hot because we like spicy)
1/2 tbsp salt
Lots of ground black pepper

After a few minutes add:

Kernels from 3 corn cobs
1 can of rinsed and drained black beans
1 can of tomatoes with liquid
1 1/2 cups of water
1 cup basmati rice

Bring to a simmer and cover and cook for about 20 minutes stirring every once in awhile

Serve with chopped fresh cilantro and a squeeze of lemon




2 thoughts on “Mexican Black Beans, Corn And Tomatoes With Rice

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