Brown Rice with Black Beans and Corn {Vegan, Gluten-Free}

Brown Rice with Black Beans and Corn {Vegan, Gluten-Free}

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This brown rice and black beans and corn packs a ton of flavor! While the spice combination may seem odd, just trust me on this. The spices are a cross between traditional taco seasoning and those used for a mole sauce. The result is a rice mixture that is very versatile, and can be served a variety of ways including burritos, buddha bowls, or even salads! This dish is also very filling, because of the protein and fiber contained within the beans and the brown rice. With minimal prep work, this brown rice with black beans and corn comes together easily. Perfect for a quick meal on busy weeknights!

Why do you toast spices?

Toasting spices helps to bring out their flavor and aroma in the final dish. While you can toast ground spices (like we do in this recipe), the general practice is to toast whole spices and then ground them with a mortar and pestle. Whether you toast ground or whole spices, it is done in a dry pan, not in an oiled pan.

How do you toast tortillas?

Heat a dry (i.e., no oil) large skillet over medium-high heat for a few minutes (about 5 minutes for an electric stove). Add one tortilla to the pan, and let it toast for about a minute or two, then flip it over using tongs. Continue toasting and flipping until crisp and slightly charred around the edges. You might see the tortilla kind of bubble up while toasting…this is ok. There’s also a caveat here worth pointing out. This method works great for tortillas that are just hanging out in a package on your counter. But if your tortillas were stored in the freezer, the moisture on them from ice crystal formation will make them stick to the pan, badly (I found this out the hard way!). To get around this, you can try defrosting them in the microwave first and then drying them with a kitchen towel and see if that helps. The point is, the tortillas need to be dry and free of moisture before toasting, otherwise they will stick to the pan and pull off in sheets when you go to flip them.

How to Make Brown Rice with Black Beans and Corn: Step-By-Step

1. In a small saucepan, cook rice in the water according to package directions. While rice is cooking, heat a large saute pan over medium-low heat. Add chili powder, paprika, ground cumin, oregano, ground cloves, and ground nutmeg to the pan. Distribute spices so they are in a thin layer in the pan. Stir frequently until they become fragrant, about a minute or two. Remove pan from heat, pour spices into a small dish, set aside. Using the same pan, heat 1 tablespoon of extra light olive oil over medium heat. When the oil begins to shimmer, add onion and pepper. While stirring occasionally, cook for about 5 minutes, or until onion becomes translucent.

Diced onion and a diced cubanelle pepper in a pan after sauteing.

2. Add garlic, cook for an additional minute.

Diced onion and a diced cubanelle pepper in a pan after sauteing. Minced garlic sits in the center of the pan.

3. Add in toasted spices. Stir to combine.

Sauteed onion, garlic, and a cubanelle pepper mixed with spices in a pan.

4. Add in black beans, corn, and tomato sauce. Stir to combine. Add in freshly ground Himalayan pink salt and freshly ground black pepper, to taste. Cook for 10 minutes over low heat, uncovered, stirring occasionally.

Corn, black beans, and tomato sauce mixed in with the onion, garlic, cubanelle pepper, and spices.

5. When both the rice and the bean mixture are finished cooking, combine the rice with the black bean mixture. Stir until thoroughly combined. Serve as desired!

Brown rice with black beans and corn in a pan. A stainless steel spoon sits in the pan in the upper right hand corner.

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4.25 from 8 votes
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Brown Rice with Black Beans and Corn

This brown rice with black beans and corn is very versatile, and can be served a variety of ways including burritos, buddha bowls, or even salads. Perfect for a quick meal on busy weeknights!

Course Dinner
Cuisine Mexican
Keyword black bean recipes, black beans and rice, brown rice and black beans, brown rice recipes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 213.1 kcal

Ingredients

  • 1/2 cup brown rice, uncooked If you don't like brown rice, you can also use white or jasmine.
  • 1 cup water
  • 1 tablespoon chili powder
  • 1/2 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon oregano
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon extra light olive oil
  • 1 onion, diced
  • 1 cubanelle pepper, diced
  • 3 garlic cloves, minced
  • 1 (15 oz.) can of black beans
  • 1 (15 oz.) can corn kernels
  • 1 (8 oz.) can tomato sauce
  • freshly ground Himalayan pink salt and freshly ground black pepper, to taste

Instructions

  1. In a small saucepan, cook rice in the water according to package directions.

  2. While rice is cooking, heat a large saute pan over medium-low heat. Add chili powder, paprika, ground cumin, oregano, ground cloves, and ground nutmeg to the pan. Distribute spices so they are in a thin layer in the pan. Stir frequently until they become fragrant, about a minute or two. Remove pan from heat, pour spices into a small dish, set aside.

  3. Using the same pan, heat 1 tablespoon of extra light olive oil over medium heat. When the oil begins to shimmer, add onion and pepper. While stirring occasionally, cook for about 5 minutes, or until onion becomes translucent.

  4. Add garlic, cook for an additional minute.

  5. Add in toasted spices. Stir to combine.

  6. Add in black beans, corn, and tomato sauce. Stir to combine. Add in freshly ground Himalayan pink salt and freshly ground black pepper, to taste. Cook for 10 minutes over low heat, uncovered, stirring occasionally.

  7. When both the rice and the bean mixture are finished cooking, combine the rice with the black bean mixture. Stir until thoroughly combined. Serve as desired!

Recipe Notes

Meal idea: spread some of the mixture on a gluten-free tortilla shell, top with desired toppings such as vegan sour cream, grated vegan cheese, salsa, guacamole, etc., roll up into a burrito and serve warm.

Nutrition Facts
Brown Rice with Black Beans and Corn
Amount Per Serving (1 serving)
Calories 213.1 Calories from Fat 31
% Daily Value*
Fat 3.4g5%
Saturated Fat 0.4g3%
Trans Fat 0g
Polyunsaturated Fat 1.2g
Monounsaturated Fat 1.5g
Cholesterol 0mg0%
Sodium 285.1mg12%
Potassium 442.9mg13%
Carbohydrates 35.2g12%
Fiber 6.2g26%
Sugar 3.9g4%
Protein 7.7g15%
Vitamin A 1337.8IU27%
Vitamin C 25.7mg31%
Calcium 56mg6%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet. Nutritional information on The Panicked Foodie is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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13 thoughts on “Brown Rice with Black Beans and Corn {Vegan, Gluten-Free}”

  • 5 stars
    This recipe looks absolutely delicious and also, just a small thing but I love that you use Himalayan Pink Salt over sea salt or iodized salt, it’s so much better for you!

  • The brown rice with black beans and corn is the kind of dish I’ve eaten too many times! Now that my mother is crazy about the dish, I only have to take it. I can agree that is a really fast meal that doesn’t take to much time to prepare. I’m now loving it for fast lunch at home.

  • Love it! I make a similar recipe, and it has become part of our weekly menu! My husband likes his with corn tortillas but I love it with either nacho chips or on top of tostadas! I haven’t tried it yet with sour cream, but that sounds even better!

  • Oh I love Mexican Cuisine and brown rice with black beans and corn is one of my ultimate favourites,I love the blend of spices and flavours that it evokes. It is a delicious heartwarming meal, especially if you pair it with sour cream as well. Delicious recipe.

  • This looks very tasty and really filling. I recently tried black rice for the first time and loved it, even more than brown rice. I bet all of the spices in this give it so much flavour too! Nikki x

  • I’m obsessed with black beans, literally I think I have them every week. Both combination of corn and the rice make it just perfect, think I’m going to cook that tonight!!

  • 5 stars
    I’m the biggest sucker for beans and rice. It’s always a quick, healthy, and delicious meal. Especially when I’m trying to find more ways to eat things that taste like tacos, and chip away at the egregious amount of dried beans and grains I tend to hoard. Add extra veggies (like you did), top with some sour cream, salsa, and an avocado. Bon Appetit! xx

  • 4 stars
    Just delicious. I might make this without beans though. Not a big fan of it but I’m sure this will still taste good. Maybe I could fill up a burrito with this as well!

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