Baja Black Beans, Corn and Rice

Name: Baja Black Beans, Corn and Rice
Total time: 45 min
Yield: 6 servings
Ingredients: 6 cooked brown rice; 1 black beans; 1 corn; 4 fresh tomatoes; 1/2 red onion; 1/2 cilantro; 1 fresh lime juice; 2 olive oil; 1 salt; 1/2 fresh ground pepper

A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.

5.0 · 247 reviewsRecipe card by Barb G.Editorial by recipesvibrant · Updated October 14, 2026

Lunch/Snacks Brown Rice Rice Black Beans Citrus Corn

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Total time

45 min

Servings

Calories

396.4

Ingredients

Makes 6 servings

6 cooked brown rice
1 black beans
1 corn
4 fresh tomatoes
1/2 red onion
1/2 cilantro
1 fresh lime juice
2 olive oil
1 salt
1/2 fresh ground pepper

Method

Cook brown rice.
In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
Stir together before eating.

Cook's notes

For the best texture, use day-old cooked brown rice to prevent the dish from becoming mushy.
Sauté your onions until translucent and slightly caramelized to build a deep, savory flavor base.
Add the citrus juice right before serving to keep the brightness of the lime pop against the earthy beans.
Toast your spices in the pan for 30 seconds before adding the liquids to bloom their aromatics.

Easy swaps

Swap brown rice for quinoa or cauliflower rice for a lighter or gluten-free alternative.
Add bell peppers or zucchini if you want to increase the veggie count.
Use canned black beans for convenience, or pre-cooked dried beans for a creamier texture.
If you prefer less heat, swap the jalapeño for diced mild green chilies.