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.

Carolyn Casner
EatingWell.com, April 2020

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Recipe Summary

active:
15 mins
total:
30 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

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.

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Nutrition Facts

414 calories; protein 12.3g 25% DV; carbohydrates 72.4g 23% DV; exchange other carbs 5; dietary fiber 12.4g 50% DV; sugars 5.8g; fat 9.4g 14% DV; saturated fat 1.1g 5% DV; vitamin a iu 550.4IU 11% DV; vitamin c 20.6mg 34% DV; folate 99.2mcg 25% DV; calcium 84.5mg 9% DV; iron 4.2mg 24% DV; magnesium 117.8mg 42% DV; potassium 785.2mg 22% DV; sodium 453.5mg 18% DV.