• CourseSides
  • CuisineSouthwestern
  • Keyword30 Minute Meal, Budget Friendly, Simple, Two-for-Recipe
Servings Prep Time
4people 5minutes
Cook Time Total Time
15minutes 20 minutes
Servings Prep Time
4people 5minutes
Cook Time Total Time
15minutes 20 minutes
You can buy pre-cooked rice, ready to serve, so this may be a good solution if you are pressed for time or are making the dish for more than four.
Degree of Difficulty
  • 1cup cooked basmati or brown rice
  • 2tbspn olive oil
  • 1/4medium red onionfinely chopped
  • 1clove garlicgrated
  • 1whole cubanelle pepperseeded cut into 1/3″ dice
  • 1cup frozen cornthawed
  • 115 oz can black beansdrained and rinsed
  • 1tbspn white vinegar
  • kosher salt and ground black pepper
  1. Gather all ingredients before starting the recipe.
  2. Transfer cooked rice to a medium sized bowl and set aside.
  3. Heat olive oil in a medium sized skillet over medium high heat and add pepper and onion.
  4. Stir vegetables until slightly softened, about 3 minutes, then add garlic and cook until the garlic becomes fragrant, for another minute.
  5. Add corn and season with kosher salt. Cook until just heated through.
  6. Transfer the vegetables to bowl with rice and toss to mix.
  7. Add the rinsed and drained beans, another tablespoon of olive oil and the vinegar. Toss to combine, taste for seasoning and add freshly ground black pepper.
Recipe Notes

When I make rice, I usually use the smallest pot that I have and no matter what, I always make too much!

Not every time, but often enough, I look for ways to use the leftover rice. One of these is to use it in chicken soup instead or noodles, another is a side dish for another main meal, but this time I found this wonderful recipe. The corn (and I used frozen corn defrosted) gave the dish a nice, sweet flavor and the vinegar at the end was just the right amount of acidity for perfect balance.