Prepare to be amazed by its deliciousness!
Indulge in the ultimate blend of flavors with this Fiesta Rice delight! Bursting with wholesome ingredients like brown rice, black beans, and a medley of vibrant veggies, it's a nutritious powerhouse. Drizzled with a zesty cilantro lime dressing, every bite is a symphony of freshness and satisfaction.
Discover the simplicity of this Healthy Rice Recipe! As the temperatures rise, this dish has become my go-to for summer gatherings. Resonating with flavors reminiscent of Cowboy Caviar (Texas Caviar) Dip, it offers a refreshing twist as a delightful side dish rather than a traditional chip accompaniment.
Ingredients for Fiesta Rice:
Leftover cooked brown rice – I like to use leftover chilled brown rice for two reasons, it absorbs the dressing better since it’s not as wet and it cold which works perfect for this recipe. If you don’t plan ahead no worries just serve it warm.
Black beans – be sure to rinse and drain well. Rinsing remove excess salt and that mucky brown liquid which would tint the dish and make it soggy with the excess liquid.
Roma tomatoes – I like to use roma but another type of tomato would work fine like vine ripened or grape tomatoes.
Bell pepper – I like to use a blend for a colorful dish but if you don’t feel like buying two colors 1 will be fine, I’d go with green.
Jalapeno – this adds a spicy kick feel free to omit for a mild rice dish.
Frozen corn – fresh corn will work great too just cook it first.
Red onion – I like to rinse before adding to the mixture to help remove some of the excess harsh bite.
Olive oil – this is the base for the dressing. You won’t need much.
Lime juice and zest – this really brightens up the rice and makes it an exciting recipe!
Fresh cilantro – this adds a delicious herbaceous flavor, it’s a key ingredient don’t omit it.
Cumin – this bring some depth.
Garlic – raw garlic is much stronger than cooked garlic so here we don’t use very much.
Salt and pepper – you may not need a very much salt depending on how much you added to the rice when cooking. Taste first then season.
Avocado – this ingredient is optional. I love it here but if you plan on leftovers I’d only add to the individual servings otherwise it will turn brown and unappetizing.
How to Make this Fiesta Rice Recipe:
To prepare the dressing, whisk together olive oil, lime juice, lime zest, cilantro, cumin, and garlic in a small mixing bowl. Combine all the rice dressing ingredients in a glass mixing bowl. In a large bowl, add brown rice, black beans, tomatoes, bell pepper, jalapeno, corn, red onion, and avocado. Pour the lime mixture over the rice mixture and toss gently to evenly coat, while seasoning with salt and pepper to taste.
Fiesta Rice Recipe
Savor the perfect blend of flavors with this delicious and nutritious rice dish! Packed with wholesome ingredients and bursting with hearty goodness, it's a culinary delight you won't want to miss. Featuring brown rice, black beans, an array of fresh colorful vegetables, and a vibrant cilantro lime dressing, every bite is a celebration of taste and texture. Get ready to fall in love with this mouthwatering creation!
Servings: 6Prep Time: 20 minutesTotal Time: 20 minutes
Ingredients:
2 1/2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon lime zest
1/4 cup finely chopped fresh cilantro
1/2 teaspoon ground cumin
1 1/2 teaspoons minced garlic (1 large clove)
2 1/2 cups leftover cooked brown rice, chilled
1 (14.5 oz) can black beans, rinsed and drained well
2 medium roma tomatoes, chopped
3/4 cup chopped green or orange bell pepper (or a blend)
1 small jalapeno, seeded and minced
1 cup frozen corn, thawed according to package instructions*
1/2 cup chopped red onion, rinsed under cold water to remove harsh bite and drained well
1 avocado, diced (optional)**
Salt and freshly ground black pepper
Instructions:
In a small mixing bowl, whisk together olive oil, lime juice, lime zest, cilantro, cumin, and garlic.
In a large bowl, combine brown rice, black beans, tomatoes, bell pepper, jalapeno, corn, red onion, and avocado.
Pour the lime mixture over the rice mixture and toss gently to evenly coat, while seasoning with salt and pepper to taste.
Notes:
*It is now advised to cook frozen corn to 165 degrees due to possible bacteria. I cook it in a little water in the microwave to heat through, then run it under cold water and drain well to cool.
**If you plan on leftovers, I recommend only adding avocado to the portion you'll be serving so you don't end up with browned diced avocado in the rice.
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