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Fiesta Lime and Black Bean Rice

  • Prep Time: 30
  • Total Time: 40


  • 1 cup brown rice, uncooked
  • 1/2 cup vegetable broth or water
  • 1/3 red onion, diced
  • small piece of jalapeño, about 1/2 inch, diced small (optional)
  • 1 clove garlic, minced
  • pinch of sea salt and pepper
  • 1 bell pepper, diced
  • 1 cup sweet corn
  • 1 15 oz can black beans, drained and rinsed
  • 1/4 cup fresh cilantro, chopped

Fiesta Lime Sauce

  • 2 limes, juiced
  • 1/4 cup water
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon pure maple syrup (or agave)
  • 1/2 teaspoon cumin
  • sea salt and pepper, to taste
  • extra jalapeño slices for fun (optional)


  1. Start by cooking the brown rice. Follow directions on the package.
  2. In a saucepan, heat the vegetable broth (or water) and sauté the onion, jalapeño, garlic, sea salt and pepper for 5 minutes on medium heat, adding a little extra broth or water, if needed. Next, add bell peppers and cook 5-7 minutes until soft. Reduce heat, then stir in the corn, black beans and cilantro, just to be heated up.
  3. In a large bowl, combine the rice and sautéed veggies.
  4. In a small bowl, mix all ingredients for the ‘Fiesta Lime Sauce’ until well combined. Pour into bowl then mix it all together.
  5. Enjoy!


  • Can be eaten warm or cold.
  • Leftovers can be refrigerated up to 3 days.


  • Serving Size: 4
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