Rice with Black Beans & Corn

This Southwestern rice and beans side dish is one of those recipes where simple ingredients add up to more than the sum of their parts. Black beans, corn, plum tomatoes, green chiles, scallions, and fresh cilantro all get stirred into cooked long-grain rice for a colorful, filling side that happens to be vegan and low-fat without trying.

The rice cooks plain first, then everything else gets folded in and heated through. This keeps the grains fluffy and separate instead of the mushy result you get when rice cooks directly in a chunky mixture.

Canned green chiles add mild heat and a roasted pepper flavor without overwhelming the other ingredients. Fresh plum tomatoes (Romas) hold their shape better than regular tomatoes and don’t dump excess water into the rice.

Fresh cilantro stirred in at the very end keeps its bright, herbal punch. Cook it too long and it turns dull and grassy.

Kitchen Tips

• Drain the black beans and corn well. Excess liquid makes the rice soggy.
• Use Roma (plum) tomatoes. They’re meatier and have less juice than beefsteak or vine-ripe varieties.
• Stir constantly over medium heat when combining. Rice sticks to the pan easily at this stage.
• Taste before serving. You may want salt, a squeeze of lime, or an extra splash of hot sauce.

Variations

• Add a teaspoon of cumin and a pinch of chili powder to the rice cooking water for a spiced base.
• Stir in diced avocado after removing from heat for a creamy, rich contrast.
• Top with crumbled queso fresco or a squeeze of lime to finish it off.