Black bean and corn rice bowls
Zingy lime rice with smoky beans, corn and bell peppers. Tasty cold or warm.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Long-grain white rice9 oz
- Black beans (can)2 cans
- Corn kernels (can)1 can
- Bell peppers1 bell pepper
- Limes2 limes
- Sharp cheddar3 oz
- Fresh cilantro1 bunch
Also uses from the cupboard: table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.
Usually contains: Milk.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the rice following the pack instructions, then stir through the juice of half the limes and a pinch of salt.9 oz long-grain white rice2 limes
- Chop the pepper. Put it in a pan with the drained black beans, the drained corn, a pinch of cumin, a pinch of paprika and 2 tablespoons of water. Warm over a medium heat for 5 minutes.2 cans black beans1 can corn kernels1 bell pepper
- Spoon the beans over the rice. Top with grated cheese and chopped cilantro if you are using them, and the rest of the lime cut into wedges.3 oz sharp cheddar1 bunch fresh cilantro
Let the beans catch slightly in the pan before stirring. The toasty bits taste smoky.
Something wrong with this recipe? Tell us and we'll fix it.
Your rating teaches the planner what you like.