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WFPB Mexican Rice - 2 Ways

Servings: 2
Author: Melissa

Ingredients

  • 2 Cups Brown Rice or Cauliflower Rice I love using frozen rice
  • 1 Cup Black Beans
  • 1 Cup Corn
  • 1 Clove Garlic
  • 2 Tsp Chili Powder You can reduce this to 1 Tsp if you don't want it too spicy
  • 1 Tsp Cumin
  • 1/2 Tsp Paprika
  • 1/2 Tsp Oregano
  • 1/2 Tsp Red Pepper Flakes
  • 1 Medium Onion, white or purple, chopped
  • 1 Medium Bell Pepper I used a combination of some green, yellow and red peppers
  • 1 Roma Tomato, chopped
  • 1/2 Tsp Salt optional
  • 1/4 Cup Cilantro, chopped

Instructions

  • Cook rice according to package instructions (to make this process faster, I use steamable bags of frozen brown rice and riced cauliflower)
  • Chop tomato, peppers, onion and garlic and water saute in a pan until getting soft. 
  • Add corn and black beans
  • If using a combination of Brown Rice and Cauliflower rice as I have, divide the veggie mixture in half and add brown rice to pan with half the veggies and mix in half the spices.  Repeat the same with the cauliflower rice.
  • Serve and enjoy!