This Southwest-style Brown Rice is a fresh, tasty dish that can be served warm on a cold winter’s day or chilled at a summer fiesta. Spiced up or mellowed out, packed with fiber-filled frijoles and whole-grain goodness, this Southwest-style Brown Rice is a healthy dish that delivers on flavor and satisfaction. Hearty brown rice, savory black beans, sweet corn, and fresh greens combine for a colorful combination that’s sure to please. Top with jalapeño for a little heat, avocado to cool it down, and/or a squeeze of lime to brighten up the flavor.
Here’s what you’ll need:
- 1 c. uncooked brown rice
- 15 oz. can black beans, rinsed and drained
- 1 c. frozen corn kernels, thawed
- 1/4 c. scallions, chopped
- 2 T. fresh cilantro, chopped
- 1/4 c. salsa
- 1 t. cumin
- Juice of one lime
- Salt and pepper to taste
- Diced avocado for topping (optional)
- Diced jalapeño for topping (optional)
- Lime wedges (optional)
Cook the rice according to package instructions (or in an Instant Pot). While rice is still warm, stir in beans, corn, scallions, cilantro, salsa, cumin, and lime juice; season to taste with salt and pepper. If you like, top it off with some with diced jalapeño and/or avocado and serve with lime wedges.
If this recipe is up your alley, you might also enjoy my Grilled Corn, Tomato, & Avocado Salad.
