Spicy Mexican Rice And Corn With Beans Recipes

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BLACK BEANS, CORN, AND YELLOW RICE



Black Beans, Corn, and Yellow Rice image

I put this together with what I had in my pantry. It makes a lot and is quite inexpensive. Serve with tortilla chips or as a filling for flour tortillas. It's even better the next day.

Provided by tahoegirl

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 8

Number Of Ingredients 7

1 (8 ounce) package yellow rice mix
1 ¼ cups water
2 tablespoons olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
2 teaspoons lime juice
1 teaspoon ground cumin

Steps:

  • Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 15.1 g, Fat 4.4 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 195.1 mg, Sugar 1.7 g

ZESTY CORN AND BEANS



Zesty Corn and Beans image

When you're in the mood for Mexican food, reach for this recipe. The tomato, corn and bean mixture can also be refrigerated and eaten as a relish without the rice.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1 can (14-1/2 ounces) Cajun or Mexican diced tomatoes, undrained
2 cups frozen corn
1 cup canned black beans, rinsed and drained
1/4 teaspoon dried oregano
1/4 teaspoon chili powder
Hot cooked rice

Steps:

  • In a large saucepan, combine the tomatoes, corn, beans, oregano and chili powder. Cook over medium heat for 6-8 minutes or until the corn is tender, stirring occasionally. Serve with rice.

Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

MEXICAN RICE AND BEANS



Mexican Rice and Beans image

Spicy, delicious Mexican rice and beans.

Provided by Afzal Najam

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, diced
1 small poblano pepper, diced
1 clove garlic, chopped
1 cup basmati rice
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons tomato paste
2 cups vegetable broth
1 (14 ounce) can pinto beans, rinsed and drained

Steps:

  • Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
  • Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 59.2 g, Fat 8.8 g, Fiber 6.9 g, Protein 9.8 g, SaturatedFat 1.3 g, Sodium 624.3 mg, Sugar 3.9 g

SPICY MEXICAN RICE AND CORN WITH BEANS



Spicy Mexican Rice and Corn With Beans image

Make and share this Spicy Mexican Rice and Corn With Beans recipe from Food.com.

Provided by GingerBelle

Categories     Vegetable

Time 23m

Yield 5 serving(s)

Number Of Ingredients 12

2 cups white rice
1/2 cup wild rice
2 1/2 cups corn
2 1/2 cups beans, of choice (I use kidney)
5 cups water
1 teaspoon ground cayenne pepper
1 teaspoon red pepper flakes
1/2 teaspoon paprika
1 teaspoon cumin
salt and pepper
butter (I use soy butter... tastes better!)
1 diced tomatoes (optional)

Steps:

  • In a rice cooker or pot, cook all the rice, beans and corn in water until done.
  • Add in tomato, cayenne, flakes, paprika, salt and pepper and stir once or twice.
  • Serve with butter and enjoy!

Nutrition Facts : Calories 423.9, Fat 1.9, SaturatedFat 0.3, Sodium 26, Carbohydrate 93.7, Fiber 5.7, Sugar 3.1, Protein 10.3

FROM THE PANTRY: MEXICAN BEAN, RICE AND CORN BAKE



From the Pantry: Mexican Bean, Rice and Corn Bake image

We took a cue from one of our favorite Mexican brunch dishes, chilaquiles (fried tortilla chips tossed with a red or green sauce), to create this easy no-shop recipe. The chili powder in the sauce has two jobs: one as flavor-booster and the other as thickener.

Provided by Food Network Kitchen

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

1/2 cup converted white rice
One 14.5-ounce can diced tomatoes
1 tablespoon chili powder
1 tablespoon white vinegar
1 small chipotle en adobo, finely chopped into a paste
Kosher salt
8 cups corn tortilla chips
One 15-ounce can black beans, strained and rinsed
One 11-ounce can corn niblets, strained and rinsed
One 8.5-ounce can creamed corn
1 cup jarred salsa
1/2 cup sliced pickled jalapenos

Steps:

  • Preheat the oven to 400 degrees F. Cook the rice according to package directions; let cool.
  • Meanwhile, stir the tomatoes, 2 cups water, chili powder, vinegar, chipotles en adobo and 1/2 teaspoon salt together in a large skillet. Bring to a high simmer over medium-high heat, then cook, stirring frequently, until the sauce thickens (much like jarred tomato sauce) and the chili powder flavor has mellowed, 12 to 15 minutes.
  • Pour the sauce into a 9-by-13-inch baking dish. Add 6 cups of the tortilla chips, and toss to coat. Finely crush the remaining chips; set aside.
  • Scatter the cooked rice over the chips, then the black beans and niblets. Finally, dollop the creamed corn evenly over the top. Cover the baking dish with foil, and bake until hot, 25 to 30 minutes. Dollop the top with salsa, garnish with the jalapenos, scatter with the crushed tortillas and serve.

SPICY CORN AND BLACK BEANS



Spicy Corn and Black Beans image

Sometimes I want to serve something other than Mexican rice with Mexican food. This is what I usually turn to. I like the color contrast, especially when served with red enchiladas.

Provided by Ginny Sue

Categories     Black Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 tablespoon oil
1/2 cup chopped onion
1 (11 ounce) can corn
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can chopped green chilies
1 teaspoon cumin
1/8 teaspoon crushed red pepper flakes (or more if you like it extra spicy)

Steps:

  • Heat oil in a large saucepan.
  • Add onion and cook until onion is softened.
  • Add remaining ingredients and cook until thoroughly heated, stirring frequently.

SPICY BEANS 'N' RICE



Spicy Beans 'n' Rice image

Savory Cajun flavor zips up this quick skillet dish that's loaded with beans, tomatoes, rice and seasonings. "It's delicious served with corn bread muffins," notes Ranae Jones from Fort Rucker, Alabama.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 12

1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
1/8 teaspoon fennel seed, crushed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) butter beans, rinsed and drained
2-1/2 cups cooked rice

Steps:

  • In a nonstick skillet, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the stewed tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in the beans. Cover and simmer 5-10 minutes longer or until beans are heated through. Serve with rice.,

Nutrition Facts : Calories 298 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 888mg sodium, Carbohydrate 59g carbohydrate (0 sugars, Fiber 10g fiber), Protein 14g protein.

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