Zesty Mexican Rice with Black Beans, Corn, and Peppers: A Flavorful Fiesta in Every Bite Recipe

1. 1 cup long-grain white rice
2. 1 can black beans, drained and rinsed
3. 1 cup corn (fresh or frozen)
4. 1 red bell pepper, diced
5. 1 green bell pepper, diced
6. 1 small onion, finely chopped
7. 2 cloves garlic, minced
8. 2 tablespoons olive oil
9. Fresh cilantro for garnish
10. Green onion for garnish
11. 1 teaspoon chili powder
12. Salt and pepper to taste

1. Rinse the white rice under cold water until the water runs clear. This helps remove excess starch.
2. Discard the soaking water and rinse the Rajma again. In a stovetop pressure cooker, add the soaked black beans with fresh water. Pour 1.5 cups of water and pressure cook for 3 whistles. Cook the black beans with a pinch of salt until they are soft and well-cooked. This usually takes around 8 minutes after the first whistle on medium heat. Cooking time may vary based on the type of pressure cooker.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic. Sauté until they become translucent.
4. Add the diced red and green bell peppers. Sauté for another 2-3 minutes until the peppers are slightly softened.
5. Stir in the pressure cooked black beans, corn, and diced tomatoes with green chilies. Mix everything well
6. Add the rinsed rice to the skillet. Stir and cook for 2-3 minutes until the rice is lightly toasted. Add cumin powder, chili powder, paprika, salt, and pepper. Mix well to coat the rice with the spices.
7. Pour 2 cups of water into the skillet. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
8. Once the rice is cooked, fluff it with a fork. Garnish with fresh cilantro and green onion.

Final Product