Heart-Healthy Mexican Rice and Beans

Experience the vibrant flavors of "Heart-Healthy Mexican Rice and Beans," a wholesome one-pan dish that’s as nutritious as it is satisfying. Packed with fiber-rich brown rice, protein-filled black beans, and a medley of colorful vegetables like bell peppers and tomatoes, this recipe is a heart-smart spin on a classic favorite. Seasoned with fragrant cumin and zesty chili powder, then brightened with fresh lime juice and cilantro, every bite bursts with bold, Mexican-inspired flavor. Prepared with low-sodium vegetable broth and cooked in olive oil, this recipe is a lower-sodium, heart-friendly meal that’s perfect for busy weeknights or meal prepping. With just 15 minutes of prep and pantry-friendly ingredients, this dish is an easy and delicious way to nourish your body without compromising on taste!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup brown rice
• 2 cups water
• 1 cup low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 medium, chopped onion
• 2 minced garlic cloves
• 1 medium, chopped red bell pepper
• 1 medium, chopped green bell pepper
• 15 ounces, rinsed and drained canned black beans
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 14.5 ounces, no salt added diced tomatoes
• 1 tablespoon fresh lime juice
• 0.25 cup, chopped fresh cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium saucepan, combine the rinsed rice, water, and vegetable broth. Bring to a boil over high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for about 40 minutes, or until the rice is tender and all the liquid is absorbed.

Step 4

While the rice is cooking, heat the olive oil in a large skillet over medium heat.

Step 5

Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.

Step 6

Stir in the minced garlic and chopped bell peppers, and cook for another 5 minutes until the peppers are soft.

Step 7

Add the rinsed black beans, ground cumin, chili powder, and diced tomatoes (with their juice) to the skillet.

Step 8

Simmer the mixture over medium-low heat for about 10 minutes, stirring occasionally, allowing the flavors to meld.

Step 9

Once the rice is cooked, fluff it with a fork and add it to the skillet with the bean mixture.

Step 10

Stir in the fresh lime juice, chopped cilantro, salt, and black pepper.

Step 11

Mix everything together until well combined, and continue to cook for an additional 2-3 minutes to heat through.

Step 12

Adjust seasoning with more salt or lime juice, if desired, and serve warm.

Nutrition Facts

Serving size	(2237.0g)

Amount per serving	% Daily Value*
Calories	1171.4

Total Fat 20.2g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 2.2g
Cholesterol 0mg	0%
Sodium 3362.8mg	0%
Total Carbohydrate 203.7g	0%
Dietary Fiber 63.7g	0%
Total Sugars 29.6g
Protein 51.9g	0%

Vitamin D 0IU	0%
Calcium 509.7mg	0%
Iron 19.0mg	0%
Potassium 3913.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.1%

Protein: 17.2%

Carbs: 67.7%