Description
A vibrant and flavorful dish combining Mexican rice, quinoa, black beans, and bell peppers, perfect for any occasion.
Ingredients
Scale
- 1 cup of Mexican rice
- 1 cup of cooked quinoa
- 1 can of black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 cup of corn (canned or frozen)
- 1 small onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat until it shimmers.
- Sauté onion and garlic for about 3-4 minutes until translucent.
- Incorporate bell pepper and corn; sauté for an additional 2-3 minutes until pepper softens.
- Stir in Mexican rice, cooked quinoa, black beans, cumin, salt, and pepper, stirring for 5-7 minutes.
- Finish with a sprinkle of chopped cilantro before serving.
Notes
This dish can be made ahead of time and stored in the refrigerator for 3-4 days. It also freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Mexican dish, vegan meal, healthy recipe, quinoa, black beans, comfort food