Rice with Beans and Corn


Rice with Beans and Corn

A great spin on plain rice, this dish is a winner. The fiber-rich black beans and hearty corn amp up this healthy side dish. Try as a side dish with grilled fish, or fill a chicken burrito with this Mexican-style rice.


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Cooking Time25 min


  • 1 cup water
  • 1/2 cup uncooked long-grain rice
  • 4 plum tomatoes, chopped
  • 15 ounces black beans, rinsed and drained
  • 10 ounces frozen whole kernel corn, thawed
  • 4 green onions, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup lime juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  1. Bring water to a boil in a large saucepan; stir in rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender.
  2. Add tomato and remaining ingredients. Cook over medium heat, stirring constantly, until heated.

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