In my house, we LOVE Mexican food and I make it pretty regularly. One of my favorite sides to serve alongside tacos or burritos is my fast and easy Fiesta Black Beans & Rice.
This is a great recipe to have in your back pocket on busy weeknights. It goes together in a flash, plus it’s pretty flexible.
If you don’t have any jalapenos, just add a little more seasoning and everything else comes straight out of the pantry. I throw in fresh cilantro and/or Italian parsley when I have it, but it’s still pretty awesome even without fresh peppers and herbs.
Technically Fiesta Black Beans & Rice is a side dish, but when I put it out with a “make your own taco bar”, my guests often just pile it into their tortillas along with everything else. Leftovers are great stuffed into quesadillas with a little shredded chicken and some cheese.
Bonus – it’s vegan-friendly too.
I’m linking this recipe up at some terrific blog parties – you can find my complete list of places I party HERE.
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Print Recipe
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| Servings | Prep Time |
| 6-8servings | 20minutes |
| Servings | Prep Time |
| 6-8servings | 20minutes |
- 1 can black beans rinsed and drained
- 1 can fire roasted diced tomatoes undrained
- 1 can diced green chilies
- 1.5 cups frozen corn
- 1-3 jalapenos seeded and diced
- 3/4 cup water
- 1 tsp kosher salt
- 1 tsp Mexican or Cajun seasoning
- 1 sm. handful fresh cilantro chopped
- 1 cup Minute rice Can sub brown rice
- green onions
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Ingredients
Servings: servings
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- In a large saucepan combine all ingredients except rice. Bring to a boil. Stir in rice, cover and remove from heat. Let stand 5-15 minutes until liquid is absorbed and fluff with a fork. Top with green onions if desired.
During the summer I always throw in fresh cilantro and sometimes Italian parsley because I have them growing in my garden. If you don't have them on hand, don't worry - it's still really good without.
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