Mexican Inspired Brown Rice Pilaf

Bring vibrant flavors to your table with this Mexican-Inspired Brown Rice Pilaf, a wholesome and satisfying dish that's packed with bold spices and nutrient-rich ingredients. Made with hearty brown rice simmered in vegetable broth, this one-skillet recipe combines sautéed onions, red bell peppers, black beans, and sweet corn for a colorful and protein-packed base. Infused with the smoky warmth of cumin, chili powder, and smoked paprika, and brightened with zesty lime juice and fresh cilantro, this pilaf is a versatile choice for weeknight dinners or festive gatherings. Perfect as a healthy standalone meal or as a flavorful side to tacos, enchiladas, or grilled proteins, this recipe is ready in under an hour and serves four. Whether you're looking for a vegetarian option or adding a Mexican twist to your menu, this dish is sure to shine.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup brown rice
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen corn kernels
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 can diced tomatoes with green chilies (e.g., Rotel)
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Rinse the brown rice in cold water to remove excess starch, then drain well.

Step 2

In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 35-40 minutes until the rice is tender and the broth is absorbed. Remove from heat, fluff with a fork, and set aside.

Step 3

While the rice is cooking, heat olive oil in a large skillet over medium heat.

Step 4

Add the diced onion and sauté for 3-4 minutes until softened.

Step 5

Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 6

Add the diced red bell pepper and sauté for another 4-5 minutes until slightly softened.

Step 7

Stir in the ground cumin, chili powder, and smoked paprika, cooking for 1-2 minutes to toast the spices.

Step 8

Add the canned diced tomatoes with green chilies, stirring to combine.

Step 9

Mix in the rinsed and drained black beans and frozen corn. Cook for 3-4 minutes until heated through.

Step 10

Fold in the cooked brown rice, ensuring all ingredients are evenly combined.

Step 11

Season with salt and black pepper to taste. Squeeze in the lime juice and stir well.

Step 12

Remove from heat and garnish with freshly chopped cilantro.

Step 13

Serve warm as a standalone dish or alongside your favorite Mexican main courses.

Nutrition Facts

Serving size	1704.3 grams (1704.3g)

Amount per serving	% Daily Value*
Calories	1234

Total Fat 39.00g	50%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 3606mg	157%
Total Carbohydrate 193.20g	70%
Dietary Fiber 38.50g	138%
Total Sugars 37.10g
Protein 41.10g	82%

Vitamin D 0IU	0%
Calcium 309mg	24%
Iron 13mg	71%
Potassium 3064mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.2%

Protein: 12.8%

Carbs: 60.0%