Yellow Rice with Beans and Corn
Yield: 6-8 servings
Cook Time: 30 minutes
Tips: To make this dish with chicken, see Chicken Cilantro with Rice and Beans.
Suggestion: May be served as a side dish or a vegetarian-style main course.
Yellow Rice with Beans is a colorful Mexican dish that is much more than just a simple combination of rice and beans. This side dish combines a mixture of chopped fresh cilantro, pinto and black beans, yellow corn, red
bell pepper, onions, garlic and stewed tomatoes and is full of flavor. This wonderful mixture cooks on the stovetop in only 30 minutes - no stirring necessary! Preparation is easy - just a matter of chopping up a few veggies and opening a few cans. Throw it all in a large skillet and come back in a half an hour and this dish is ready!
Yellow rice gets its yellow color and unique flavor from saffron, a spice that comes from a flower native to Southwest Asia. Though saffron is considered the world's most expensive spice by weight, you can fortunately find packaged yellow rice at a very low cost in the rice and beans section of most grocery stores. Yellow Rice with Beans can be served as a side dish or a main course, and can be served with chicken to make a fabulous dinner or lunch. For more info, see Chicken Cilantro with Rice & Beans.
Yellow rice gets its yellow color and unique flavor from saffron, a spice that comes from a flower native to Southwest Asia. Though saffron is considered the world's most expensive spice by weight, you can fortunately find packaged yellow rice at a very low cost in the rice and beans section of most grocery stores. Yellow Rice with Beans can be served as a side dish or a main course, and can be served with chicken to make a fabulous dinner or lunch. For more info, see Chicken Cilantro with Rice & Beans.
Recipe▼
Ingredients
- 3/4 cup coarsely chopped fresh cilantro
- 4-oz. can of diced green chiles, drained
- 1 medium onion, diced
- 1 red bell pepper diced
- 2 tablespoons oil
- 2 cups chicken broth
- 10-oz. package (or 2 5-oz. packages) of yellow rice
- 4 cloves garlic, minced
- 28-oz. can stewed tomatoes
- 1/2 teaspoon pepper
- 15-oz. can black beans, drained and rinsed
- 15-oz. can pinto beans, drained and rinsed
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 15-oz. can of whole kernel corn (white or yellow), drained
Directions
Heat oil in a large skillet or soup pot. When oil is hot, add bell pepper and onion and cook on medium heat for about 3-4 minutes or until tender. Add garlic and cook for about 1 minute. Add the yellow rice, chicken broth, pinto beans, corn, black beans, stewed tomatoes, cilantro and green chile peppers, pepper, salt and cayenne pepper. Stir until thoroughly combined.
Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes. Serve immediately.
Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes. Serve immediately.
