This vegan, gluten-free, eggs-free, nuts-free, soy-free and lactose-free Mexican dinner is a delicious blend of brown rice, black beans and corn in a savory tomato sauce.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 42 mins – easy
🍽 6 servings – 1216 kcal per serving
|
Serving
411g |
Fat
12g |
Sat. fat
2g |
Sodium
665mg |
|
Carbs
242g |
Fibers
23g |
Sugars
5g |
Proteins
36g |
INGREDIENTS
- 6 cups brown rice
- 15 ounce black beans
- 15 ounce corn
- 4 tomatoes
- ½ cup red onions
- ½ cup cilantro
- 1 jalapeño pepper
- 2 tbsp limes
- 1 tbsp olive oil
- 1½ tsp salt
- ¼ tsp black pepper
- 2 dashes hot sauce
TOOLS
- 1 pot
- 1 colander
- 1 knife
- 1 squeezer
- 1 bowl
- 1 spoon
- 1 salad mixing spoon
- 1 lid
STEPS
Heat 6 cups of water in a pot for 4 minutes. Add brown rice and 1 tsp of salt to the pot. Boil on low heat for 25 minutes with the lid on.
Rinse black beans and corn in a colander.
In the same colander, drain the black beans and corn.
Chop tomatoes, red onions, and cilantro.
Deseed jalapeno peppers.
Chop the jalapeno peppers.
Squeeze limes with a squeezer.
Put the black beans in a bowl. Mix in the corn, tomatoes, red onions, cilantro, jalapeno peppers, and lime juice with a spoon. Drizzle with olive oil, half a tsp of salt, black pepper, and hot sauce. Mix everything together, then add cooked brown rice. Stir everything together with a salad mixing spoon to get rice with corn and beans.
It’s ready to be served !
