Vegetarian Mexican Rice and Beans


  • 1 ½ tablespoon extra-virgin olive oil.

  • ½ large, sweet onion, diced small.

  • ½ large red bell pepper, diced small.

  • ¾ cup carrots, shredded.

  • ¾ cup corn, frozen.

  • ½ cup peas, frozen.

  • ½ 15-ounce can black beans, drained and rinsed.

  • 1 cup cooked rice, brown.

  • 1 teaspoon cumin.

  • ½ teaspoon salt.

  • ½ teaspoon black pepper, freshly ground.

  • ½ teaspoon cayenne pepper.

  • 2 green onions thinly sliced.

  • 2 tablespoons fresh cilantro finely minced.

  • 1 tablespoon lime juice.


  1. In a large skillet, add the olive oil, onion, and cook over medium-high heat for about 4 minutes, or until it begins to soften; stir occasionally.

  2. Add the bell pepper, carrots, and cook for about 3 to 4 minutes, or until vegetables are crisp-tender; stir occasionally.

  3. Add the corn, peas, beans, rice, cumin, salt, pepper, optional cayenne, stir to combine, and cook for about 2 minutes or until warmed through; stir occasionally.

  4. Add the green onions, cilantro, lime juice, stir to combine, taste and check for seasoning balance and add additional salt, pepper, cumin, etc. if desired.

  5. Serve immediately.

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