Brown Rice with Corn and Beans
The rice cooks right in spiced broth and salsa, so every grain soaks up flavor instead of tasting like plain filler. Corn and black beans make it a full meal from pantry staples, all in one saucepan.
Quick facts
25 min(10 prep, 15 cook)
2 servings
- Vegetarian
- Vegan
- Dairy-free
Get it all out
Tick things off as they hit the counter.
- 1 cup low-sodium vegetable broth
- ¼ tsp chili powder
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- ¼ tsp dried oregano
- 1 cup instant brown rice
- ⅜ cup salsa
- ½ cup corn, frozen, or canned and drained and rinsed
- ½ cup black beans, cooked, or canned and drained and rinsed
Let 'em cook
Tap Done as you go. Each step lists what goes in.
- At the stove
- 1
Pour the 1 cup of broth into a medium saucepan and stir in the ¼ tsp each of chili powder, garlic powder, cumin and oregano. Bring it to a boil over high heat, until big bubbles break across the whole surface, about 3 minutes.
- 1 cup low-sodium vegetable broth
- ¼ tsp chili powder
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- ¼ tsp dried oregano
- 2
Stir in the 1 cup of rice, the salsa, the ½ cup of corn and the ½ cup of black beans until everything is mixed and the rice is under the liquid. Keep the heat on high until it bubbles again across the surface, 1 to 2 minutes.
- 1 cup instant brown rice
- ⅜ cup salsa
- ½ cup corn
- ½ cup black beans
- 3
Turn the heat down to low and put the lid on. Cook for 10 minutes without lifting the lid or stirring.
- 1 cup instant brown rice
Timer: 10 min
- 4
Turn off the heat and lift the lid. The rice is done when it's tender to bite and almost no liquid is left pooled in the bottom of the pan. Stir gently with a fork to mix the corn and beans through the rice, then spoon into bowls. Put any leftovers in a covered container in the fridge within 2 hours.
- 1 cup instant brown rice
- ½ cup corn
- ½ cup black beans