Description
Tex Mex Rice and Beans with Zucchini is a vibrant, one-pot vegetarian main course packed with brown rice, hearty black beans, sweet corn, and fresh zucchini, all seasoned with a blend of taco spices and tomatoes for a flavorful, nutritious, and satisfying meal.
Ingredients
Units
Scale
Rice
- 1 cup brown jasmine rice (or long/short grain brown rice)
- 1.5 cups water
Vegetables & Beans
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 3 medium zucchini, cut into half moon shapes
- 2 cups corn (frozen or canned)
- 14 oz can black beans, rinsed and drained
- 14 oz can diced tomatoes
Seasonings and Oil
- 1 tbsp coconut or avocado oil
- 2 tsp taco seasoning
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 1/2 tsp salt, or to taste
- Ground black pepper, to taste
Optional Toppings
- Cilantro
- Green onions
- Tortilla chips
- Cheese (optional and to taste)
Instructions
- Cook the Brown Rice: Cook the brown rice according to the package instructions. For jasmine rice, use a 1:1.5 ratio of rice to water and cook for 30 minutes without lifting the lid. This will yield fluffy, al dente rice. While the rice cooks, prepare and cook the other ingredients, starting when the rice is halfway done.
- Sauté Aromatics: Preheat a large Dutch oven or soup pot over medium heat and add the oil. Once hot, sauté the finely chopped onion and minced garlic for about 5 minutes, stirring occasionally, until they are soft and fragrant.
- Add Spices: Add the taco seasoning, ground cumin, ground coriander, salt, and black pepper. Cook for 30 seconds, stirring frequently, to bloom the spices and enhance their flavors.
- Cook the Zucchini: Add the cut zucchini to the pot. Cook for 3–5 minutes for an al dente texture or longer if you prefer your zucchini very soft.
- Add Remaining Ingredients: Stir in the corn, black beans, and diced tomatoes. Then, add the previously cooked and fluffed rice. Mix gently to combine all the ingredients.
- Season and Serve: Turn off the heat. Taste and adjust the seasoning as needed. Garnish with optional toppings like cilantro, green onions, tortilla chips, or cheese if desired. Serve the dish hot.
Notes
- Long grain brown rice works but is less fluffy than jasmine; short grain may make it mushy but still tasty.
- Add cooked chicken after the spices for a non-vegetarian option; cook for about 10 minutes until opaque.
- Do not lift the lid while cooking rice for best texture.
- This dish is meal-prep friendly and reheats well.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 217 kcal
- Sugar: 5 g
- Sodium: 517 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
