Description
This Easy Spanish Rice recipe is a vibrant, flavorful, and healthy twist on a classic. Made with basmati rice, cauliflower rice, black beans, corn, red onions, and red bell peppers, it’s infused with bold spices and fresh lime juice. Quick to prepare in under 30 minutes, it’s perfect as a side or a light main. Vegetarian, gluten-free, and packed with nutrients, this rice dish is ideal for weeknight dinners or meal prep.
Ingredients
Scale
Vegetables & Legumes
- 1/2 can (90g) black beans, rinsed and drained
- 1/2 can (130g) canned corn, rinsed and drained
- 1/2 small red onion (100g), chopped
- 1 red bell pepper (150g), chopped
- 1 bag (12 oz) frozen cauliflower rice, heated and drained
Rice
- 1 bag basmati ready rice, heated
- Seasonings & Add-ins
Juice of one lime
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- Fresh chopped cilantro, to taste
Instructions
- Prep the Vegetables and Rice: Chop the red onion and red bell pepper. Rinse and drain the black beans and canned corn. Heat the frozen cauliflower rice in the microwave as per package instructions and drain thoroughly by carefully squeezing out excess liquid. Cook the basmati ready rice following package instructions and set aside.
- Sauté the Vegetables: Heat a pan over medium heat and spray with cooking spray. Add chopped onion, chopped bell pepper, paprika, cumin, chili powder, salt, and pepper. Cook, stirring frequently, until the onions start to soften and turn translucent, about 4–5 minutes.
- Heat Beans and Corn (Optional): While the onions and peppers cook, warm the rinsed black beans and corn in the microwave if desired. This helps everything combine smoothly later.
- Combine All Ingredients: Once the onions and peppers are cooked, add the drained cauliflower rice, heated basmati rice, warmed corn and beans, and lime juice into the pan. Mix thoroughly to combine all the flavors and heat everything through for another 2–3 minutes.
- Finish and Serve: Turn off the heat. Toss the rice mixture with freshly chopped cilantro, taste, and adjust lime juice, salt, or seasonings if necessary. Serve hot as a side dish or a light main course.
Notes
- For the best texture, ensure you squeeze out as much moisture as possible from the cauliflower rice to prevent sogginess.
- Customize with additional veggies or your favorite protein for a more filling meal.
- This recipe yields 4 servings, but you can easily double or triple for meal prep.
- Adjust chili powder and cumin for your preferred spice level.
- Weigh the final dish in grams and divide by 4 for accurate nutrition if tracking macros.
Nutrition
- Serving Size: 1/4 of recipe (approx. 225g)
- Calories: 165
- Sugar: 4g
- Sodium: 290mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
