Red Rice Salsa Rice

Elevate your weeknight dinner game with this vibrant and flavorful Red Rice Salsa Rice recipe! Packed with nutrient-rich red rice, hearty black beans, and a colorful medley of sautéed vegetables, this dish is infused with bold spices like cumin, smoked paprika, and chili powder, creating a smoky and zesty profile for your taste buds to savor. The addition of your favorite salsa and tomato paste ensures a rich, tangy base, while fresh cilantro and lime wedges add a refreshing finishing touch. Perfect as a satisfying vegetarian main course or a festive side dish, this one-pot recipe is easy to make, nutrient-dense, and bursting with Tex-Mex-inspired flavors. Ready in just under an hour, this wholesome dish is a family favorite that's as nutritious as it is delicious.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup red rice
• 2 cups water
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 pieces garlic cloves, minced
• 1 medium red bell pepper, finely diced
• 1 cup salsa (mild, medium, or spicy, based on preference)
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoons chili powder
• 1 cup vegetable broth or water
• 0.5 teaspoons salt
• 1 cup black beans, drained and rinsed
• 0.25 cup fresh cilantro, chopped
• 1 lime, cut into wedges (for garnish)

Directions

Step 1

Rinse the red rice under cold water until the water runs clear. Set aside.

Step 2

In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed red rice, reduce the heat to low, cover, and simmer for 30-35 minutes until the rice is tender. Drain any excess water, if necessary, and set aside.

Step 3

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

Step 4

Add the diced onion to the skillet and sauté for 2-3 minutes until softened and translucent.

Step 5

Stir in the minced garlic and diced red bell pepper. Cook for an additional 2-3 minutes until aromatic and the bell pepper is slightly softened.

Step 6

Reduce the heat to low and stir in the salsa, tomato paste, ground cumin, smoked paprika, chili powder, and vegetable broth or water. Simmer for 5 minutes, allowing the flavors to meld together.

Step 7

Add the cooked red rice and black beans to the skillet. Stir well to combine and ensure the rice is evenly coated with the salsa mixture.

Step 8

Season with salt to taste and cook for an additional 3-5 minutes until the dish is heated through.

Step 9

Remove from heat and stir in the chopped fresh cilantro.

Step 10

Serve hot, garnished with lime wedges for a bright, citrusy finish.

Nutrition Facts

Serving size	1879.6 grams (1879.6g)

Amount per serving	% Daily Value*
Calories	1475

Total Fat 36.30g	47%
Saturated Fat 4.70g	24%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 3795mg	165%
Total Carbohydrate 251.20g	91%
Dietary Fiber 40.00g	143%
Total Sugars 30.00g
Protein 44.40g	89%

Vitamin D 0IU	0%
Calcium 310mg	24%
Iron 15mg	84%
Potassium 2684mg	57%

*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: 21.6%

Protein: 11.8%

Carbs: 66.6%