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Tex Mex Beans and Rice
This mild version of Tex Mex Beans and Rice is so flavorful and filling, you won’t miss the meat!
Servings:
4
servings
Author:
All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Ingredients
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
organic corn kernels
drained
3
cups
cooked long-grain brown rice
1/2
cup
vegetable broth
or water
1 1/2
tablespoons
granulated onion
1
tablespoon
dried basil
1
tablespoon
dried oregano
1
tablespoon
dried parsley
1
tablespoon
sweet paprika
1
tablespoon
cumin
1/2
teaspoon
granulated garlic
2
teaspoons
salt
3
cups
cooked black beans
or pinto beans, drained, (two 15-ounce cans)
Instructions
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.
Notes
Yield:
4 to 6 servings