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Dinner recipe · from the recipe book

Mexican Tomato Rice with Black Beans and Corn

Fluffy, brick-red rice simmered in blended tomato and pepper, studded with tender black beans and sweet corn, finished with lime, cilantro and creamy avocado.

Mexican Tomato Rice with Black Beans and Corn

Ingredients

  • 1½ cups280 gLong-grain white rice, dryrinsed until the water runs clear
  • 2 cups344 gBlack beans, canned, drained and rinsed
  • 3 medium370 gTomatoesquartered
  • 1 cup chopped150 gRed bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 2 tbsp30 gTomato paste
  • 1¾ cups400 gVegetable broth
  • 1 cup136 gCorn kernels, frozen
  • 1½ tbsp20 gCanola oil
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp1 gDried oregano
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1 cup diced150 gAvocadodiced

Steps

  1. Prepare first: rinse the rice and drain well, dice the onion and red bell pepper, mince the garlic and jalapeño, and chop the cilantro. Dice the avocado just before serving.
  2. In a blender, purée the quartered tomato with the tomato paste and the vegetable broth until smooth; set this tomato liquid aside.
  3. Heat the canola oil in a heavy pot over medium heat. Add the rice and toast, stirring often, until the grains turn opaque and lightly golden, 4–5 minutes.
  4. Add the onion, red bell pepper and jalapeño and cook, stirring, until softened, about 4 minutes. Stir in the garlic, cumin, paprika and oregano and cook 30 seconds until fragrant.
  5. Pour in the tomato liquid, then stir in the black beans, salt and black pepper. Bring to a boil.
  6. Reduce the heat to low, cover tightly and simmer 18 minutes without lifting the lid.
  7. Scatter the frozen corn kernels evenly over the rice, cover again, turn off the heat and let stand 10 minutes so the rice finishes steaming and the corn warms through.
  8. Fluff the rice and corn with a fork, folding in the lime juice and half of the cilantro.
  9. Serve topped with the avocado and the remaining half of the cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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