Heart & Vascular Center

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Mexican Rice and Beans

Serves: 4-6 

Nutrition Facts (per serving):

1 g
9.7 g
56.1 g
348 mg
9.2 g 


  • 1 c. finely chopped yellow onion
  • 2 jalapeno peppers, finely chopped
  • 1 tsp. cumin
  • 2 c. hot cooked rice (microwaveable for speed or parboiled)
  • 1 15 oz. can crushed tomatoes
  • 1 c. frozen sweet corn
  • 1 15 oz. can less-sodium black beans or pinto beans
  • 2 Tbsp. freshly chopped cilantro


  1. In a medium skillet coated with nonstick cooking spray, sauté onions and jalapeno peppers until softened. 
  2. Sprinkle cumin and cook for 1 minute. 
  3. Add rice, crushed tomatoes, sweet corn and black beans, and simmer for 10 minutes.
  4. Serve with broiled fish, chicken or pork.

Mexican Rice and Beans makes a great side dish for a grilled chicken, fish or pork entree, or use as a burrito filling, with a sprinkling of reduced-fat cheese.

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