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Burrito Rice (Easy One-Pot Recipe!)
This Burrito Rice recipe is ideal for dinner or meal prep. It makes a quick and easy meal that is sure to be a crowd-pleaser!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Main
Cuisine:
Mexican, Southwestern, Tex-Mex
Keyword:
Burrito Rice
Servings:
6
servings
Calories:
369
calories
Author:
Alia Kay
Ingredients
4
cups
vegetable broth
1
cup
prepared salsa
1
tablespoon
chili powder
1
teaspoon
ground cumin
2
cups
white rice
1
(15-ounce) can
black beans,
drained and rinsed
2
cups
frozen corn,
thawed
Optional garnishes: Fresh chopped cilantro, shredded cheese, lime wedges and sour cream
US Customary
-
Metric
Instructions
In a pot or large saucepan set over medium-high heat, add the broth, salsa, chili powder, and cumin. Bring the mixture to a boil.
Stir in the rice, reduce the heat to low, and cover.
Simmer, stirring occasionally, for 15-20 minutes, or until the rice is tender and has absorbed the liquid.
Stir in the black beans and corn until warmed through.
Serve immediately, topped with optional garnishes, if using.
Notes
Leftovers can be stored in the refrigerator for up to five days or in the freezer for up to three months.
Nutrition
Calories:
369
calories
|
Carbohydrates:
80
g
|
Protein:
11
g
|
Fat:
1
g
|
Saturated Fat:
0.3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
0.4
g
|
Sodium:
1211
mg
|
Potassium:
595
mg
|
Fiber:
9
g
|
Sugar:
3
g
|
Vitamin A:
946
IU
|
Vitamin C:
7
mg
|
Calcium:
64
mg
|
Iron:
3
mg