One-pan Mexican rice with black beans & corn
A dinner for one: 610 kcal with 20 g of protein, 100 g of carbs and 16 g of fat, ready in 30 min.
- 30 min
- Dinner · 1 serving
- Mexican
- 610 kcal
Nutrition per serving
610 kcalEnergy: 13% protein, 64% carbs, 23% fat
- 20 gProtein
- 100 gCarbs
- 16 gFat
Fiber 19 gSugar 13 gSodium 520 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Rice, dry50 g
- Black beans, cooked120 g
- Corn kernels50 g
- Red bell pepper½ (80 g)
- Onion½ (50 g)
- Garlic1 clove
- Chopped tomatoes150 g
- Olive oil2 tsp
- Cumin½ tsp
- Chili powder½ tsp
- Smoked paprika½ tsp
- Avocado⅕ (25 g)
- Cilantro5 g
- Lime juice2 tsp
Method
- Soften the onion, pepper and garlic in the oil in a deep pan for 5 minutes.
- Stir in the rinsed rice and the spices for 1 minute.
- Add the tomatoes, beans, corn, salt and 150 ml hot water; cover and simmer on low for 18 minutes, until the rice is tender.
- Rest for 5 minutes, then top with avocado, cilantro and lime juice.
Make ahead
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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