One Pot Mexican Black Beans & Rice


  • 1 cup brown rice (dry, uncooked)
  • 1 tsp avocado oil
  • 1/2 Yellow Onion (chopped)
  • 2 tsps cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1 red bell pepper (chopped)
  • 1 jalapeno pepper (seeded and chopped)
  • 1 3/4 cups black beans (cooked)
  • 3/4 cup frozen corn (thawed)
  • 3/4 cup organic salsa
  • 113 grams cheddar cheese (grated, optional)
  • 2 cups corn tortilla chips (optional)
  • 1/4 cup cilantro (optional, chopped)


  1. Cook the brown rice according to the directions on the package.
  2. While the rice cooks, heat the avocado oil in a skillet over medium heat and add the onion. Sauté for 2 to 3 minutes and then add the cumin, chili powder, paprika and sea salt. Then add the red pepper and jalapeño. Cook for an additional 2 to 3 minutes.
  3. Add the black beans, corn, salsa, and cooked rice. Stir to combine.
  4. Turn the oven to broil. Top the skillet with the shredded cheese and place in the oven for 3 to 4 minutes, until the cheese is bubbly on top. Serve with corn tortillas and fresh cilantro. Enjoy!

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