One-Pot Beans & Rice with Corn & Salsa

Prep. Time
Total Time
  • 1 tablespoon canola oil
  • 1 cup long-grain rice
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 (14 ounce) can petite-diced tomatoes
  • 1 ½ cups water
  • 1 (15 ounce) can no-salt added black beans, rinsed
  • 1 cup frozen corn
  • ½ cup chopped cilantro
  • 3 tablespoons Salsa and/or shredded Mexican blend cheese
  1. Heat oil in a large saucepan over medium heat. Add rice and cook, stirring, until starting to brown, about 3 minutes. Add onion, garlic, chili powder, cumin, salt and pepper; cook, stirring, until fragrant; 1 to 2 minutes. Add tomatoes and water; bring to a boil, then reduce heat to maintain a simmer. Cover and cook until the liquid has been absorbed, 18 to 20 minutes. Remove from heat and fluff with a fork. Gently stir in beans and corn. Cover and let stand for 10 minutes. Stir in cilantro and serve with salsa and cheese, if desired.


414 Calories | 9g Fat | 72g Carbs | 12g Carbs

One Pot Beans and Rice with Corn and Salsa

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