by Olena

Tex Mex Rice and Beans with Zucchini

Olena's image
Olena Osipov
5 from 19 votes

Tex-Mex Rice and Beans with Zucchini is a flavorful, fresh side dish – perfect for serving up alongside your favorite protein  – ready in under an hour!

Why not serve it alongside chili lime chicken, carne asada, or Mexican meatballs?

Tex Mex Rice and Beans Recipe

Well, hello there. I’m back. I disappeared from here for like 4 days, which is unusual for me. I feel like Friday – Sunday, and even Monday this week, have been a blur. A good blur of happy family life but still a blur of hundred bank/car/mall/paperwork errands, kids’ hockey at 7AM and socializing with a bunch of screaming kids and the most fun adults. Which is all great because this is normalcy you crave once the real-life problems strike! We all go through black and white phases in life, while black taught me to appreciate white ones hundred times more, I know black one will hit eventually again, which makes this white one even whiter.

I spent so much money on kids clothing and new furniture, that I don’t want to know how much exactly. However, I sold old furniture on Craigslist and came to a conclusion that me and Alex deserve to have weekend coffee on a comfortable contemporary couch instead of a 15-year-old leatherette chair our butts slide off of. Life goes on, money comes, money goes.

At-least my family is still enjoying my cooking – phew! I don’t know what I’d do if they suddenly decided they didn’t like some of their current favorites like Tex-Mex chicken and zucchini, pasta with zucchini and tomatoes, and this delicious Tex-Mex rice and beans served alongside proteins like cilantro lime chicken and sides like avocado salad and pico de gallo!

Ingredients for Tex Mex Rice and Beans

On Friday morning, before the blessed storm called “weekend” has hit, I knew I had to make a huge pot of something wholesome to help us survive this storm we call in Americas “a dream life”. It is basically a race of being everywhere at same time while buying everything you can. I usually try to opt out of this Canadian tradition as much as I can, but this weekend I couldn’t and frankly didn’t want to. Honestly, how can weekends of a young family be considered relaxing?! What a bunch of BS LOL.

I made this tex mex rice and beans with affordable organic jasmine brown rice I recently so happily found in Superstore’s ethnic aisle, black beans (learn how to cook dried beans), a package of going bad organic mini zucchini from Mexico via Costco and frozen Costco corn.

I even had some leftover zucchini and ended up whipping up some 5-minute sauteed zucchini ready to have as a side for another meal

This rice dinner is so easy to make, I was chatting with a friend in my kitchen while cooking this tex mex rice. I have never been to a tex mex restaurant so popular in the US so can’t vouch how authentic this Mexican rice is, but I think I got the idea. Main thing is that it is healthy, tasty, cheap and easy! Chock full of vegetables too – healthy Mexican food.

You could add in cheese, crushed tortilla chips, cilantro, green onions, jalapeño, avocado. Sky is the limit with the tex mex – sweet potato skillet, butternut squash noodles and spaghetti squash boats. And if you are looking for more rice and beans recipes, try my black beans and brown rice with cauliflower, olives, and Parmesan cheese.

Bag of Jasmine Brown Rice

I paid only $4 for this organic jasmine brown rice. We all loved it way more than long brown rice because it is fluffier and doesn’t stick together, each grain is separate and the house smelled like the most authentic Thai restaurant. I decided that I will trust the USDA organic seal on this one. I still can’t buy anything from China though.

I decided not to do What I Ate Weekend post this week because I would like to write about how to feed kids real food post, and I have only so much time. There are so many things I would like to get done and only so much time. I don’t know why I keep decluttering, deep cleaning and updating furniture while getting ready for a 3 day hockey tournament trip and then a vacation (Alex calls it crazy OCD wife syndrome). We are leaving to our month long tropical adventure in 15 days!!!

I can’t believe it and can’t wait to blog for that month because it will be so much fun and so different! I love reading other people’s adventures and can’t wait to offer you mine, I think it will be epic because first time in last 17 years we are boarding a plane to not an all-inclusive tropical vacation. Yes, we are that lazy haha. I have no plan on what I will be cooking because I have no idea where and for what I will be shopping. Only thing I can tell you that my new home is beachfront with 24/7 ocean view. But that’s in two weeks. Right now, I’m still dealing with expired passports, hepatitis vaccinations, swimming lessons, hockey, field trips, work, and everything that a blessed mom’s life entails.

Other Healthy Zucchini Recipes

You might also like this list of 30 healthy zucchini recipes or 18 healthy one-pot meals!

Tex Mex Rice and Beans with Zucchini

Tex Mex Rice and Beans with Zucchini

Tex Mex Rice and Beans Recipe is a 30 minute one pot easy and healthy Mexican rice with zucchini, brown rice, black beans, corn, diced tomatoes and spices.
5 from 19 votes
Print Save Rate
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 217kcal
Author: Olena Osipov

Ingredients

  • 1 cup brown rice I used jasmine*
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 1 tbsp coconut or avocado oil
  • 2 tsp taco seasoning
  • 2 tsp cumin ground
  • 1 tsp coriander ground
  • 1 1/2 tsp salt more or less to taste
  • Ground black pepper to taste
  • 3 medium zucchini cut in half moon shapes
  • 2 cups corn frozen or canned
  • 14 oz can black beans rinsed & drained (I cook my own)
  • 14 oz can diced tomatoes
  • Cilantro green onions, tortilla chips, cheese, optional and to taste

Instructions

  • Cook brown rice as per package instructions. Personally, I like to cook it 1 cup rice : 1.5 cups water ratio, and for 30 minutes. This way rice comes out al dente and fluffy. The secret is not to peek inside, do not open the lid. While rice is cooking, prepare other ingredients and start cooking about half way rice is done.
  • Preheat large dutch oven or soup pot on medium heat and swirl oil to coat. Add onion and garlic, and cook for 5 minutes, stirring occasionally. Add taco seasoning, cumin, coriander, salt and pepper, and cook for 30 seconds, stirring frequently.
  • Add zucchini and cook for 3-5 minutes for al dente version or longer if you like your vegetables very soft. Add corn, black beans, diced tomatoes and fluffed with a fork previously cooked rice. Stir gently, turn off the heat and adjust seasoning and toppings to taste. Serve hot.

Notes

  • *Long grain would work too but it is not as fluffy as jasmine. Short grain brown ice mill make the dish mushy but still will taste delicious.
  • **You can also add boneless and skinless pieces after spices are browned, cook for 10 minutes or until opaque inside.

Nutrition

Calories: 217kcal | Carbohydrates: 35g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Sodium: 517mg | Potassium: 373mg | Fiber: 4g | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 17mg | Calcium: 29mg | Iron: 1mg
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olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

29 comments on “Tex Mex Rice and Beans with Zucchini

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  1. 5 stars
    Such a wonderful recipe, flavorful and beautiful. My while family loved it! Please continue creating more healthy and tasty recipes!

  2. 5 stars
    Super scrumptious! My husband and I both really liked it. I will be adding this to my regular rotation, that’s for sure. It’s easy to make and does not take a lot of time. And it’s healthy! (I did not have taco seasoning, so I substituted the following: 1 t chili powder, 1/2 t paprika, and 1/2 t oregano.) Just before serving, I added a small handful of shredded Mexican cheese.

  3. 5 stars
    Just finished making this. Left the zucchini al dente. Super delicious and easy. I always have most of the ingredients on hand anyways. 10/10 will make again

  4. 5 stars
    This is so good I am inviting my daughter, son-in-law & grandchildren over for “Dinner & a movie”

    We will bake some corn bread & “PERFECTO!!”

    Thank you for sharing this recipe

    Cathi

  5. 5 stars
    Just made it tonight. Added fresh cilantro instead of coriander. Did not have black beans, added 1 14oz can of each pinto and red kidney beans.Simply delicious!!
    Made also your Mexican turkey meatballs, yummy! Thanks so much?

  6. 5 stars
    I doubled this to feed my big family and it was fabulous! Full of flavor. The whole family loved it. I used an immersion blender in it for my baby and it was a hit for him too!
    I didn’t have coconut or avocado oil, so I just used vegetable and it worked out just fine.
    The only garnish I used was cilantro.
    Will definitely make again!

  7. 5 stars
    I just made this for the first time – I was looking for something I could add to my meal prep rotation. This is totally it! It is SO good!

  8. 5 stars
    Very, very good full meal deal!! Lots of protein, veg and complex carbs. Not to mention a boatload of flavour!!! Thank you!!

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