Super easy and flavorful, 5-ingredient Mexican brown rice is made in one skillet with quick-cooking rice, corn, black beans, and salsa. Not only is this brown rice recipe tasty, but it can be on the dinner table in just 15 minutes! Perfect for busy weeknights! Add your favorite toppings and enjoy this hearty Mexican-inspired side dish served with your favorite Mexican meal.
Optional to garnish; fresh cilantro, lime wedges, and/or diced avocado or guacamole
Instructions
Preheat a large skillet over medium heat. Add corn and black beans and cook until corn is tender, about 3 minutes.
Add brown rice and chili powder and stir to combine. Cook; stirring constantly, about 3 minutes (less time if you're using already cooked rice). If using a boxed Minute Rice that requires water, add the water.
Stir in salsa and cook until everything is combined and warmed through, about 2 minutes.
Remove from heat and let cool for 5 - 10 minutes, then garnish with cilantro, avocado and a squeeze of lime juice, if desired. Serve as a main meal or alongside tacos, enchiladas or fajitas. Also, wonderful as a vegan burrito filling.
Video
Notes
*You can sub brown rice with leftover or quick-cooking white rice, if preferred. Storing leftovers. Place any leftover brown rice in an airtight storage container in the refrigerator for up to about 5 days.To reheat. Pop it in the microwave and cook for 30 second intervals until warm. You can also give it a quick stir in a saucepan or skillet on the stovetop.Freezing. Place leftovers in an airtight freezer-safe storage container or a freezer-safe baggie in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.Photos by Molly at Yes to Yolks.