Spanglish Rice with Black Beans and Corn
A vibrant, protein-packed rice dish blending Spanish and Mexican flavors with a touch of Caribbean sweetness. This latin american-inspired vegetarian (vegetarian) ready in about 40 minutes pairs long-grain white rice, chicken broth, canned black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 cups long-grain white rice
- 2.5 cups chicken broth
- 1.5 cups canned black beans
- 1 cup frozen corn
- 1/2 cup diced red bell pepper
- 2 cloves minced garlic
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 tbsp lime juice
- 1/4 cup fresh cilantro
Instructions
- Step 1: Rinse 1.5 cups long-grain white rice under cold water until water runs clear. In a pot, combine rice, 2.5 cups chicken broth, and 1 tsp cumin. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
- Step 2: While rice cooks, heat a skillet over medium heat. Add 1/2 cup diced red bell pepper and 2 minced garlic cloves, sautéing for 3-4 minutes until softened. Stir in 1.5 cups canned black beans, 1 cup frozen corn, 1/2 tsp chili powder, and 1 tbsp lime juice. Cook for 5 minutes until heated through and flavors meld.
- Step 3: Fluff cooked rice with a fork, then gently fold in black bean mixture. Stir in 1/4 cup fresh cilantro. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spanglish Rice with Black Beans and Corn take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spanglish Rice with Black Beans and Corn?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain white rice from drying out.
Can I substitute ingredients in Spanglish Rice with Black Beans and Corn?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spanglish Rice with Black Beans and Corn for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spanglish Rice with Black Beans and Corn vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
