Imagine a mouthwatering meal that combines the hearty goodness of brown rice with the vibrant flavors of Mexican cuisine, all prepared with minimal effort in your trusty rice cooker. This Brown Rice with Black Beans, Tomatoes, and Corn recipe is about to become your new weeknight hero - a nutritious, delicious dish that requires almost zero cooking skills and delivers maximum satisfaction in just 45 minutes!
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup brown rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn (fresh or frozen)
- 2 cups vegetable broth
- 1 teaspoon cumin
- Salt to taste
Instructions
- Rinse the brown rice thoroughly under cold water until the water runs clear to remove excess starch.
- Add the rinsed brown rice to the rice cooker's inner pot.
- Drain and rinse the black beans, then add them to the rice cooker.
- Pour in the diced tomatoes with their juice, ensuring to include all liquid.
- Add the corn kernels to the rice mixture.
- Sprinkle the cumin over the ingredients and add a pinch of salt to enhance the flavor.
- Pour the vegetable broth over the rice and other ingredients, ensuring all components are well distributed.
- Close the rice cooker lid and select the brown rice setting or standard cooking mode.
- Allow the rice cooker to complete its cooking cycle, which typically takes about 40 minutes.
- Once cooking is complete, let the rice stand for 5-10 minutes to absorb remaining moisture.
- Gently fluff the rice with a fork, mixing the beans, tomatoes, and corn throughout.
- Serve hot and enjoy your nutritious one-pot meal.
Tips
- • Always rinse your brown rice thoroughly to remove excess starch and ensure fluffy, separated grains. • Use vegetable broth instead of water for an extra flavor boost. • Don't skip the resting time after cooking - it helps the rice absorb remaining moisture and become perfectly tender. • Feel free to customize by adding diced bell peppers, jalapeños, or a sprinkle of cheese on top. • For added protein, consider stirring in some cooked shredded chicken or tofu before serving. • If you prefer a spicier version, add a dash of hot sauce or some chili powder along with the cumin. • Leftovers can be stored in the refrigerator for 3-4 days and make an excellent lunch option.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 55g
Protein: 12g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
