Name: Cuban Black Beans with Rice and Sweet Corn
Cook time: 20 min
Total time: 20 min
Ingredients: 3/4 cup quick-cooking brown rice (to yield 2 cups cooked rice); 15 oz. reduced-sodium canned black beans (drained and rinsed, or use 1 1/4 cups home-cooked beans); 1 tsp. ground cumin; 1/2 tsp. garlic powder; 1 1/4 cups corn kernels (fresh, frozen, or canned); 16 oz. salsa (look for brands with no sugar added); 1/2 lime (juice only, about 1 Tbsp.); 4 whole wheat flour, or corn tortillas ((optional)); 1 cup shredded Monterey Jack, Mexican Blend, or Cheddar cheese ((optional))

Jump to Recipe

Cuban Black Beans and Rice with Sweet Corn

Cuban Black Beans with Rice and Sweet Corn

Jessica Braider

These Cuban Black Beans and Rice with Sweet Corn is a fun spin on the classic. You can serve it on its own, with tortilla chips, or rolled into a tortillas a wrap. Top it with grated cheese or sliced avocado, or let everyone personalize their own!

Print Recipe Pin Recipe

Cook Time 20

Total Time 20

Course Main Dish, Salad, Side Dish

Cuisine Latin American

Servings servings

Calories 473 kcal

Ingredients

3/4 cup quick-cooking brown rice to yield 2 cups cooked rice
15 oz. reduced-sodium canned black beans drained and rinsed, or use 1 1/4 cups home-cooked beans
1 tsp. ground cumin
1/2 tsp. garlic powder
1 1/4 cups corn kernels fresh, frozen, or canned
16 oz. salsa look for brands with no sugar added
1/2 lime juice only, about 1 Tbsp.
4 whole wheat flour, or corn tortillas (optional)
1 cup shredded Monterey Jack, Mexican Blend, or Cheddar cheese (optional)

Instructions

Cook the rice according to the package directions.
In a large saucepan over medium heat, combine the beans, cumin, garlic powder, corn, salsa, and lime juice. Add the cooked rice. Stir to combine and heat it through.
Remove the rice mixture from the heat and serve it on its own or wrapped in warm tortillas, and sprinkled with cheese, if desired. You can refrigerate the beans and rice for up to 3 days before serving, or freeze it for up to 3 months.

Slow Cooker Directions

Do not pre-cook the rice. Add all ingredients except the tortillas and cheese to the slow cooker, along with 1 1/2 cups of water or broth.
Cook on low for 5 – 6 hours or on high for 2 1/2 – 3 hours, until the rice is tender. Serve as directed. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Cook the rice, cook the black beans if using dried, juice the lime, make the black bean mixture and refrigerate, shred the cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the dish.

Scramble Flavor Booster: Use extra cumin and add 1/8 – 1/4 tsp. cayenne pepper for an extra kick.

Tip: Keeping an eye on the scale? Beans are not only an inexpensive, tasty, protein-packed addition to a meal, but a recent study showed that people who eat 3/4 cup of these morsels daily, weigh on average, over 6 pounds less than those who don’t.

Video: Watch Jessica make it live on Facebook!

Want to make beans from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker.

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Nutrition

Calories: 473kcalCarbohydrates: 70gProtein: 22gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 1717mgPotassium: 753mgFiber: 14gSugar: 9gVitamin A: 809IUVitamin C: 8mgCalcium: 381mgIron: 6mg

Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Side Dish, Slow Cooker, Vegan, Vegetarian

Tried this recipe?Let us know how it was!