Spiced Beans and Rice

The first recipe to post on one’s food blog feels like a momentous choice. Should it be something fancy? Something cheap and easy? Something sweet? After reviewing recipes in my mind, I have decided to post this Beans and Rice recipe as my first dish.  While it is an extremely delicious recipe, it is a simple and occasionally boring dish in many people’s opinion.  This recipe however, kicks boring to the curve by blending a variety of spices and flavors that simmers into a delectable dish. This meal may be simple in ingredients, but not in flavor.

I also chose a beans and rice recipe as my first post because beans and rice are two highly significant foods in this world. Nutritiously speaking, these two ingredients alone provide all essential amino acids when combined. The two also provide healthy portions of protein, starch for energy, and iron. Due to these health factors, and it’s affordability, much of the world depends on beans and rice as their staple foods. For many nations, beans and rice is a comfort food. For many others it is the only food

In high school when I declared myself a vegetarian, my wonderful mother pulled out this recipe that she had copied from a friend.  It quickly became a household staple because it is sooooo good! We would have beans and rice nights where that was all that was served- a simple and nutritious meal to help us remember how blessed we are in having so many choices, and for never being hungry. Those nights I left the table with absolutely nothing to complain about.  The food was wonderful and our intentions important. This recipe will without a doubt satisfy your taste buds, but it also may satisfy your moral conscious as you join the world in one of our most universal meals.


  • 2- 12 ounce cans of black beans (drained)
  • 2 Cups sweet corn, frozen or fresh
  • 1- 4 ounce can green chilies
  • 1 onion (medium)
  • 1 green or red pepper
  • 2 to 3 teaspoons cumin powder
  • 1- 2 garlic cloves
  • 2 bay leaves
  • 1 teaspoon oregano
  • 1 Tablespoon white wine vinegar
  • 1 bag Arollo Yellow Rice (6- 12 ounces)


  1. Sauté garlic in 1 Tablespoon olive oil until brown, about 1 minute.
  2. Add onion and peppers and sauté for 5 more minutes. As necessary, add water to steam and keep moist.
  3. Combine onion, peppers, and garlic with the beans, chilies, corn, cumin, bay leaves, oregano, and white wine vinegar in a large pot
  4. Heat and allow to simmer for 30 minutes to blend flavors.
  5. Cook rice as directed.
  6. Serve by mixing beans and rice, or serving separately as desired!

A flavor tip: If you wish to increase the heat add Tabasco sauce, hot salsa, or jalapeno peppers to the bean mixture when simmering.

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