One Pan Black Beans-Corns-Spinach Lemon Rice

One Pan Black Beans-Corns-Spinach Lemon Rice

One Pan Black Beans-Corns-Spinach Lemon Rice is one of those quick reciepes that is healthy, hearty, totally easy and full of vibrant, irresistible flavors. Moreover, it turns a boring leftover, sitting in your refrigerator,  into a delicious dinner or lunch with minimal effort.

If you want this is in a burrito bowl style, add some diced roma tomatoes, some cooked chicken, shredded mozzarella/monterrey jack or cheddar cheese and a tablespoon of sour cream and voila, a Mexican dish is ready in minutes!!

One Pan Black Beans-Corns-Spinach Lemon Rice
One Pan Black Beans-Corns-Spinach Lemon Rice

The tempering of mustard seeds, cumin seeds, curry leaf powder, ginger and chilli imparts a mild spiciness that complements the sourness of the lime.

 

One Pan Black Beans-Corns-Spinach Lemon Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Fusion
Serves: 2 people
Ingredients
  • For Black Beans Lemon Rice :
  • 1.5 cups cooked white rice( preferably long grained and cooled)
  • ⅓ cup raw black beans washed and soaked overnight or canned black beans
  • ½ cup fresh or frozen corn
  • 1 cup baby spinach leaves, washed and roughly chopped
  • For Tempering :
  • 2 tbsp olive oil or any refined oil
  • 1 teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • 2 green chillies, slit half lengthwise
  • half a knob ginger washed, peeled and finely chopped or grated
  • 1 teaspoon curry leaf powder( or use 8 fresh curry leafs)
  • ¼ teaspoon turmeric powder(optional)
  • salt as per taste
  • 2.5 tablespoons lemon juice
Instructions
  1. If using canned black beans, rinse and well drain the black beans and use 1 cup for this recipe. Skip the next 2 steps.
  2. Drain and pressure cook the soaked black beans with water on medium heat. The amount of water needed is double the amount of the beans( ⅔ cups of water used in this recipe).
  3. After 2 whistles, lower the heat and let it cook for another 10 minutes. Turn off the gas and let it cool.
  4. Drain the cooked black beans into a colander and take it out in a separate bowl. Keep it aside.
  5. Place a small to medium pot on the stove and fill it with just enough water. Bring the water to a rolling boil.Add the frozen corn. This method works with both corn on the cob and loose corns.
  6. Loose corn should be done in no more than three to five minutes. Corn on the cob can take up to five to seven minutes.
  7. Drain the corn into a colander and take it out in a separate bowl. Keep it aside.
  8. Heat oil in large skillet over medium-high heat. Once hot, add the mustard seeds and the cumin seeds.
  9. When the seeds splutter, add the ginger and green chillies.
  10. Stir for 2 minutes and then add the curry leafs or curry leaf powder.Stir until fragrant , about 30 seconds.
  11. Add the corns. Stir at medium-high heat for 2-3 minutes.
  12. Add the black beans and chopped spinach and stir fry at medium-high heat for 5-6 minutes, till there is no excess moisture. Season with turmeric and salt, to taste.
  13. Add the cooked rice, stirring well, and incorporate the corn, spinach and beans. Reduce heat to low and let cook for 10 minutes until the mix is hot.
  14. Turn off the gas. Add the lemon juice and toss 1 minute to allow the rice to absorb the lemon flavor.
  15. Cover and let it rest for 2-3 minutes before serving.
  16. Serve it hot as it is or as a burrito rice bowl.

 

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