This one-pot dinner is like a deconstructed burrito bowl--especially when topped with salsa, sliced avocado or a dollop of Greek yogurt for a cool, creamy accent. You can also enjoy it as a meal on its own, or as a vegetarian taco or burrito filling or a side dish on taco night. Source:, April 2020

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

414 calories; 9.4 g total fat; 1.1 g saturated fat; 454 mg sodium. 785 mg potassium; 72.4 g carbohydrates; 12.4 g fiber; 6 g sugar; 12.3 g protein; 550 IU vitamin a iu; 21 mg vitamin c; 99 mcg folate; 85 mg calcium; 4 mg iron; 118 mg magnesium;