Sweet Corn, Black Beans, and Rice


Serve as a side or main dish


1 cup basmati rice
1/8 t turmeric
1 T butter
Water to cook rice per package directions
2 T olive oil
1 cup sweet onion, chopped
1 (15 oz) can sweet corn, drained
1 (15 oz) can black beans, drained and rinsed
2 T cilantro, chopped
1 T fresh lime juice
1 t cumin
1 t garlic powder
1/2 t paprika
1/4 t ground black pepper
Optional: minced jalapeno or Serrano peppers

Spoon Mage™ Notes:

Give this quick weekday dish fresh flavors by using the kernels from 2 large ears of fresh sweet corn along with 1 3/4 cups home-cooked black beans instead of one (15 oz) can.

Do not use 1 3/4 cups dried black beans. The beans plump up to a little more than double the size when cooked.

To approximate 1 can of beans, cook 3/4 cup dried beans. Wait that is a lot of work, all that overnight soaking and cooking for 1 can’s worth of beans. Yes it is. So let’s find a better way.

Make your home cooked beans just as convenient as canned. Cook up a one pound package of dried beans, portion the results into 4 quart-sized freezer bags, and pop the bags into the freezer. One pound of dried black beans will make about 7 cups of cooked beans. Thaw a bag whenever a recipe calls for 1 (15 oz) can of beans.


Cook rice in turmeric laced water. Fluff with a fork when the water is absorbed and set aside, covered.

Sauté the onion in olive oil over medium heat for 3-5 minutes, just enough to soften the onion.

Add the black beans, corn, cilantro, lime juice, cumin, garlic powder, paprika, and ground black pepper.

Add the hot peppers, if using.

Cover and simmer gently until piping hot and the corn is tender, approximately 5 minutes.

Add the cooked rice to the corn and beans, stirring to combine.

Set the pan over medium low heat, stirring frequently until the mixture is piping hot. Add a tablespoon of water if the mixture looks dry.

Delicious as a colorful vegetarian main dish all by itself – or add a side of rolls, biscuits, or cornbread!

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