“Meatless Monday” is a fast growing trend. And for good reason. Vegetarian meals can be flavorful, inexpensive, simple to prepare, and super good for you. And this recipe is no exception.
At around 25 cents per cup cooked, beans are just about the most inexpensive, healthful source of quality protein you can buy. And they are the ultimate in convenience – just open a can! Or you can cook your own – a crock pot makes cooking beans so easy.
Add some brown rice, vegetables, and seasonings and you have a dish that’s overflowing with flavor and nutrition.
Start Your Week Off Skinny
Tex Mex Beans and Rice is a fabulous source of fiber so you’ll feel fuller longer and with less food, helping you to reach your weight loss goals easier.
Very Versatile
Tex Mex Beans and Rice is also a flexible dish. Add different toppings like diced avocado, salsa or fresh diced tomatoes, cilantro and lime juice, chopped olives, or guacamole. Change up your seasonings. Or use leftovers as a taco or burrito filling.
Happy Meatless Monday to you! I hope you have a great week!
- 2 medium onions, diced small (I use my food chopper to cut the onions and carrots because it’s super fast, and it keeps the onions from making me cry.)
- 3 medium carrots, finely diced
- 2 tablespoons olive oil
- 4 cloves garlic, minced or diced small
- 1 tablespoon lemon juice
- 3/4 cup corn kernels, drained
- 3 cups cooked brown rice
- 1/2 cup vegetable broth or water
- 1 1/2 tablespoons onion powder or granulated onion
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon paprika
- 1 tablespoon dried cumin
- 1/2 teaspoon garlic powder or granulated garlic
- 2 teaspoons salt
- 3 cups (two 15-ounce cans) black beans or pinto beans, drained
- In a large pan, sauté onion and carrots in oil over medium heat until onions begin to look translucent and carrots are tender-crisp.
- Add garlic and lemon juice sauté for 1 additional minute.
- Stir in corn, rice, water, and seasonings and continue cooking for another 5 minutes.
- Gently stir in beans. Cook until heated thoroughly.
- Serve hot.
Some of the posts on this blog contain affiliate links. Buying items through those links doesn’t cost you any extra and is a nice way for you to help me continue to provide this blog. Thank you : )
I’m making this for lunch. It looks scrumptious.
I hope you enjoy!
This is sure to become one of my favorites. I love Tex-Mex, and this is wonderful!
So yummy! I added some spinach to it too! =D
Spinach! Now that sounds really good. I’ll have to try that.
Thank you for your kind comment, Katie.
Could you swap quinoa for the rice?
I haven’t tried that, but I don’t see why not. I think it would be really good.