Recipe: Mexican Rice Fiesta
Meatless Mondays have become really popular, so I wanted to give you an idea for a hearty, healthy meatless dish! It is full of flavor, fresh veggies, filling brown rice, and black beans for added protein.
Bonus: this dish can be prepared ahead of time, so that you start off your week stress-free. What’s not to love about that?
Let’s get cooking:
6 c cooked brown rice, cooked according to package directions with 1 T Feisty Fiesta spice blend added to the cooking water
2 ears fresh corn
1 large green bell pepper, seeded and diced medium
2 large red peppers, seeded and sliced in strips
4 cloves garlic, thinly sliced
1 medium red onion, diced medium
1 can black beans, liquid drained except for 1/4 cup.
12 cherry tomatoes (halved) or 4 Roma tomatoes (diced)
2 jalapeno peppers, diced finely
1/4 c olive oil
sea salt to taste
optional: garnish with fresh cilantro
Prepare rice according to package directions, adding 1 t of Feisty Fiesta spice blend directly to the water at the beginning of the cooking process.
While the rice is cooking, shuck the corn and prep the red peppers. Grill the corn on a grill pan sprayed with nonstick spray, turning to leave char marks on all sides. Remove corn and chop the cobs into 1″ sections (see photo) and set aside.
Grill the red pepper strips until charred but still firm.
Prep the garlic, onion, tomatoes and jalapenos and place in large bowl.
Add the grilled red peppers.
Add the cooked rice.
Add the olive oil.
Add the black beans with reserved 1/4 c liquid.
Add 1/2 tsp sea salt and mix well.
Taste the dish and add more sea salt or Feisty Fiesta to taste.
Spoon into 4-6 portions and garnish each dish with 2 pieces of grilled corn. Optional: garnish with fresh cilantro.