Tex Mex Rice and Two Bean Pilaf

Bursting with bold flavors and vibrant colors, this Tex-Mex Rice and Two Bean Pilaf is the ultimate one-pan meal for a healthy, satisfying dinner. Packed with protein-rich black beans and pinto beans, tender long-grain white rice, and sweet corn, this dish is elevated with aromatic spices like smoked paprika, chili powder, and cumin. A medley of sautéed onion, garlic, red bell pepper, and jalapeño adds depth, while fresh cilantro and a squeeze of lime provide a bright, zesty finish. Perfect for busy weeknights, this easy recipe comes together in just 45 minutes and serves four. Serve it as a hearty main course or a colorful side dish for your next Tex-Mex-inspired feast!

Nutriscore Rating: 83/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, diced
• 1 medium Jalapeño, seeded and finely chopped
• 1 cup Long-grain white rice
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 14.5 oz Canned diced tomatoes, with juices
• 2 cups Vegetable broth
• 1 cup Black beans, rinsed and drained
• 1 cup Pinto beans, rinsed and drained
• 1 cup Frozen corn kernels
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped
• 1 medium Lime, cut into wedges

Directions

Step 1

Heat the olive oil in a large, deep skillet or saucepan over medium heat.

Step 2

Add the diced onion, garlic, red bell pepper, and jalapeño. Sauté for 3-4 minutes, until vegetables are softened.

Step 3

Stir in the rice, smoked paprika, ground cumin, and chili powder. Cook for 1-2 minutes, stirring frequently, to toast the rice and spices.

Step 4

Add the canned diced tomatoes (with their juices) and vegetable broth. Stir well to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.

Step 6

Remove the lid and fold in the black beans, pinto beans, and frozen corn. Cook for an additional 5 minutes, stirring occasionally, until everything is heated through.

Step 7

Season the pilaf with salt and black pepper to taste.

Step 8

Remove the skillet from heat and sprinkle the chopped cilantro on top.

Step 9

Serve the pilaf warm, with fresh lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(2204.0g)

Amount per serving	% Daily Value*
Calories	1555.1

Total Fat 39.5g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4337.9mg	0%
Total Carbohydrate 260.1g	0%
Dietary Fiber 56.3g	0%
Total Sugars 46.2g
Protein 58.1g	0%

Vitamin D 0IU	0%
Calcium 467.0mg	0%
Iron 20.9mg	0%
Potassium 4372.5mg	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: 21.8%

Protein: 14.3%

Carbs: 63.9%