Vegetarian Mexican Rice
Prep time
Cook time
Total time
A light, healthy rice dish made with Mexican spices, fresh poblano peppers, tomatoes and corn. A super quick, easy meal that is perfect for a side dish or main meal.
Recipe type: Side Dish
Cuisine: Mexican
Serves: 6 cups
  • 2 tsp. olive oil
  • 1 clove garlic, minced
  • ½ cup onion, diced
  • 3 poblano pepper (about a cup), seeded, diced small
  • 1¾ cups black beans from a can, rinsed, drained
  • ½ cup corn, fresh or frozen
  • 1 tsp cilantro, dried
  • 1 tsp. oregano
  • 1 tsp. black ground pepper
  • ½ tsp. salt
  • 2 tsp. lime juice
  • 2 cups brown rice, cooked
  • 1 cup tomatoes, diced, seeded
  • 2 dashed hot sauce
  1. In a skillet, over medium-low heat add olive oil and garlic. Saute for 30 seconds.
  2. Add onion and poblano peppers and cook for about 5 minutes, or until tender. Stir in the corn, cilantro, oregano, black ground pepper, salt and lime juice. Mix until combined; cook for about 3 minutes.
  3. Stir in rice; until combined. Stir in tomatoes and hot sauce and cook for about 4 minutes more.
  4. Tastes good warm or cold.
You can substitute poblano peppers for Anaheim, or bell pepper.

You can freeze this too for a quick side dish or meal.
Nutrition Information
Serving size: 1 cup Calories: 172 Fat: 2 Carbohydrates: 32 Sugar: 2 Sodium: 452 Fiber: 7 Protein: 7 Cholesterol: 0
Recipe by PB + P Design at