Flavor-Bursting Mexican Rice with Black Beans & Corn

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If you’re looking for a dish that’s colorful, vibrant, and packed with bold Mexican flavors, this Mexican Fiesta Rice is exactly what you need! With fluffy rice, hearty black beans, sweet corn, and fresh veggies, this dish is as fun to eat as it is to make.

I love how versatile and customizable this rice is—serve it as a side dish, use it as a base for burrito bowls, or add your favorite protein like grilled chicken or shrimp to turn it into a full meal. It’s perfect for meal prep, easy to whip up on a busy weeknight, and always a hit at family gatherings or potlucks.

The secret? A squeeze of fresh lime juice at the end, which makes all the flavors pop and gives the rice that irresistible zesty finish!

By the way, check out our 15 Rice and Grain-Based Recipes post for more simple and flavorful ideas!

Why You’ll Love This Recipe

✅ Bold & Flavorful – Loaded with Mexican-inspired spices and fresh ingredients.
✅ Quick & Easy – Ready in 25 minutes with minimal prep!
✅ Versatile – Serve as a side, main dish, or meal-prep staple.
✅ Healthy & Hearty – Packed with fiber, plant-based protein, and nutrients.
✅ Perfect for Tacos, Burrito Bowls & More!

📝 Ingredients

🔹 1 cup long-grain white rice (jasmine or basmati work great!)
🔹 2 cups vegetable broth (for extra flavor!)
🔹 1 can (15 oz.) black beans, drained and rinsed
🔹 1 cup corn (fresh, frozen, or canned, drained)
🔹 1 red bell pepper, diced
🔹 ½ cup chopped green onions
🔹 1 teaspoon ground cumin
🔹 1 teaspoon chili powder
🔹 ½ teaspoon smoked paprika (optional, for a smoky kick!)
🔹 Salt & pepper to taste
🔹 Juice of 1 lime
🔹 Fresh cilantro, for garnish

🌶️ Want more spice? Add diced jalapeño or a pinch of cayenne pepper!

📌 Step-by-Step Instructions

1️⃣ Cook the Rice

✔️ In a medium saucepan, bring vegetable broth to a boil.
✔️ Stir in rinsed rice, cover, and reduce heat to low.
✔️ Cook for 15-20 minutes, or until the rice is tender and broth is absorbed.

2️⃣ Sauté the Peppers & Spices

✔️ While the rice is cooking, heat olive oil in a large skillet over medium heat.
✔️ Add diced red bell pepper and sauté for 2-3 minutes, until slightly softened.
✔️ Stir in cumin, chili powder, smoked paprika (if using), salt, and pepper.
✔️ Cook for another 30 seconds, allowing the spices to become fragrant.

3️⃣ Mix in the Beans, Corn & Cooked Rice

✔️ Stir in black beans, corn, and chopped green onions, mixing well with the sautéed peppers.
✔️ Add the cooked rice to the skillet and gently toss everything together.

4️⃣ Finish with Lime & Garnish

✔️ Squeeze in fresh lime juice and stir until well combined.
✔️ Garnish with fresh cilantro before serving.

5️⃣ Serve & Enjoy!

✔️ Serve warm as a side dish, inside burritos, or as a base for taco bowls.

🍽️ For an extra burst of flavor, top with avocado, shredded cheese, or a dollop of sour cream!

🌿 Tips & Variations

✅ Make it cheesy – Stir in ½ cup shredded cheddar or cotija cheese before serving.
✅ Turn it into a meal – Add grilled chicken, shrimp, or tofu for extra protein.
✅ Make it extra smoky – Swap chili powder for chipotle powder.
✅ Add crunch – Top with crushed tortilla chips or toasted pepitas (pumpkin seeds).

🛍️ Storage & Reheating

🧊 To Store – Keep leftovers in an airtight container in the fridge for up to 4 days.
🔥 To Reheat – Warm in a skillet with a splash of broth or microwave with a damp paper towel to keep it fluffy.
❄️ To Freeze – Cool completely, then freeze for up to 3 months.

🌟 Tried This Recipe?

Let me know how you liked it in the comments below! ⭐⭐⭐⭐⭐

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