Vibrant Lime-Infused Black Beans and Corn with Saffron Rice

Recipe Collection: Dinner

Vibrant Lime-Infused Black Beans and Corn with Saffron Rice elevates your meal with a perfect blend of flavors, ideal for vegetarian diets. This Mexican-inspired dish features earthy black beans and sweet corn, harmonized with saffron-infused yellow rice and a refreshing lime twist. Its versatility shines as a standalone meal, side dish, or filling for tortillas.

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Overview

This vibrant and flavorful dish combines the earthy richness of black beans and the sweetness of corn with the aromatic allure of saffron-infused yellow rice. Enhanced with a zesty lime kick and a hint of cumin, this dish is perfect as a standalone meal or a delightful side. It's a versatile recipe that can be served with tortilla chips or as a filling for flour tortillas, and it tastes even better the next day.

Diet Type

Vegetarian

Allergies

None

Cuisine

Mexican

Serving Size: 8

Cooking Time: 25 minutes

Ingredients

• 1 1/4 Cups (cup) water
• 1 8 Ounces (oz) package saffron yellow rice mix, packaged
• 2 Tablespoons (tbsp) olive oil
• 1 15.25 Ounces (oz) can whole kernel corn, drained
• 1 15 Ounces (oz) can black beans, drained
• 2 Teaspoons (tsp) lime juice
• 1 Teaspoon (tsp) cumin, ground
• 1 Small red onion, minced
• 1 Medium red bell pepper, minced
• 1 Handful fresh cilantro, torn
• 1 Teaspoon (tsp) smoked paprika
• 0.5 Teaspoon (tsp) kosher salt
• 1 Pinch black pepper, to taste
• 0.5 Cup crumbled cotija cheese (optional)

Steps

1. In a medium saucepan, bring the water, saffron yellow rice mix, and 1 tablespoon of olive oil to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer until the rice is tender and the liquid is absorbed, about 20 to 25 minutes.
2. While the rice is cooking, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced red onion and minced red bell pepper, sautéing until they are soft and fragrant, about 5 minutes.
3. Stir in the drained corn and black beans, cooking for an additional 3 minutes until heated through.
4. Add the lime juice, ground cumin, smoked paprika, kosher salt, and black pepper to the skillet, stirring to combine.
5. Once the rice is cooked, gently fold it into the bean and corn mixture. Adjust seasoning to taste.
6. Remove from heat and stir in the torn cilantro.
7. Serve warm, optionally topped with crumbled cotija cheese for an extra layer of flavor.

Enjoy your homemade Vibrant Lime-Infused Black Beans and Corn with Saffron Rice!