Black Beans, Corn, and Yellow Rice Recipe - Allrecipes.com
Black Beans, Corn, and Yellow Rice Recipe
  • READY IN 25 mins

Black Beans, Corn, and Yellow Rice

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. 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.
  2. Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 20 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2009

Simple! Tasty! Throw some cilantro in there, man... don't be afraid. Yeah, and some tomato too. That's going to put this through the roof. Add a little funky to it! Don't forget to cumin up that rice, give it that zingy zang!

 
Most Helpful Critical Review
Jan 28, 2009

This was a good healthy alternative for those who are crazy about Chipotle. However, it is bland. I want to say it is missing one other spice, but not sure what. In either case, I substitued the yellow rice for long grain brown rice, and sprinkled just a tad of lowfat mexican cheese on top. I will make this again, but maybe add something else for flavor.

 
Feb 11, 2009

I think there may be a typo in the amount of water. According to the directions on the box of rice, you will need 2 1/2 cups of water. I thought this was delicious and easy. I served it with the Spicy Garlic Lime Chicken from this site. A very nice weeknight meal!

 
Jun 26, 2009

I took it to pot luck at church and it had to be vegan. So I managed to find yellow rice that did not have chicken broth. That was not easy but the church loved it. Everyone at church wanted the recipe so I posted it on the church web site. I also made a version with mushrooms sautéed in vegan butter and soy sauce because my father loves mushrooms. I made it with yellow rice (vegan) and one with brown rice and both were great.

 
Sep 25, 2012

Instead of using water, I substituted homemade turkey broth. I also threw in a healthy amount of fresh cilantro when I folded the rice in to the remaining ingredients. One of the best rice dishes we've had in a long time, even the kids inhaled it. NO LEFTOVERS. I made Dee's Roast Pork for Tacos and served this with it to make filling for warmed tortilla-type dinner.......great pairing!

 
Sep 19, 2011

This is a great recipe! As others have mentioned it is very versatile. It would make a nice side dish or great burrito fillings (we used it for burritos topped with shredded cheese and sour cream). I make my own yellow rice (1 1/2 cups rice, 1/2 tsp salt, 1/2 tsp turmeric, 1 tsp onion flakes, 1/2 tsp garlic powder) I put all ingredients both the recipe and my rice recipe in the rice cooker and it came out perfect! My 9yr old LOVED it. I agree with others that some fresh cilantro would dress it up; however, I made it as is and it was great. This is also a PERFECT pantry/emergency dish since everything is shelf stable.

 
Jan 20, 2009

No surprises here with beans, corn and rice. This is an inexpensive meal or side dish. I did have to add an extra cup of water to the 8 oz. of rice I boiled which seemed to smoke up quite a bit. I'm guessing that this was due to the olive oil? Maybe, next time I will make the rice according to the box directions and proceed with the recipe as written. As with anything you cook and add spices to, I anticipate this tasting better on day 2.

 
Sep 24, 2011

Throw in a can of diced tomatoes with green chilies and it is even better.

 

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Nutrition

  • Calories
  • 100 kcal
  • 5%
  • Carbohydrates
  • 15.1 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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