Mexican One Pot Instant Rie
Servings: 8 servings
Calories: 290kcal
Toss everything into one pot, stir to combine, and let it go! That's just how easy it is to prepare this Mexican One Pot Instant Rice! It's a delicious side served hot or at room temperature. Try it stuffed into a burrito with chicken, beef, or pork!
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Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 whole jalapeno, finely chopped, seeds removed and discarded
- 4.5 ounces canned chopped green chilies
- 1 cup canned corn, drained
- 1 cup canned black beans, drained
- 14 ounces canned fire roasted tomatoes, do not drain
- 2 cups low sodium vegetable stock, (can use water instead)
- 1/4 cup butter
- 4 cups instant white rice
Instructions
- In a heavy bottomed pot, over medium heat, saute the onion in the olive oil for 3-4 minutes.
- Add the garlic and saute for 2 more minutes.
- Stir in the salt, ground black pepper, coriander, cumin, and smoked paprika.
- Next, add the jalapeno, chilies, corn, black beans, tomatoes, vegetable stock, and butter. Stir to combine and bring to a low boil.
- Add the rice and stir into the vegetable mixture. Cover the pot and reduce heat to low. Allow to cook for 10-12 minutes. Remove lid and fluff rice with a fork.
- Plate, garnish, and serve.
Nutrition
Calories: 290kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 628mg | Potassium: 157mg | Fiber: 3g | Sugar: 3g | Vitamin A: 581IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 4mg