The short version
White rice simmered with salsa, black beans and corn, finished with cheddar. Serves 2 · estimated 30 minutes including prep. Only water is excluded from the count. Salsa supplies seasoning; use white rice rather than brown rice.
Why you’ll love this 5-ingredient salsa black bean rice
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- 5-Ingredient DinnersWhite rice simmered with salsa, black beans and corn, finished with cheddar.
- Know before you startOnly water is excluded from the count. Salsa supplies seasoning; use white rice rather than brown rice.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Only water is excluded from the count. Salsa supplies seasoning; use white rice rather than brown rice.
The ingredient count. Exactly five purchased ingredients in the base recipe. Oil, condiments and garnishes count; only water is excluded. Optional variations and side dishes change the list.
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5-Ingredient Salsa Black Bean Rice
White rice simmered with salsa, black beans and corn, finished with cheddar.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Serves
- 2
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Equipment
- 6-quart pasta pot with strainer lidSee our pick →
Instructions
-
Start
Put rice, salsa and 280 ml water in a small lidded pot. Bring to a simmer.
-
Simmer
Cover and simmer on low for 15 minutes. Stir in beans and corn, adding a splash of water if the rice is drying out.
-
Finish cooking
Cover and cook for 5 minutes more or until rice is tender and vegetables are hot. Add water and cook longer if the rice is still firm.
-
Melt
Scatter cheddar over the rice and stand covered off heat for 3 minutes before serving.
Recipe notes
- Timing: Only water is excluded from the count. Salsa supplies seasoning; use white rice rather than brown rice. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Dairy-free: Replace cheddar with a dairy-free grated alternative, keeping five ingredients.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Refrigerate promptly and use within 2 days.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making 5-ingredient salsa black bean rice?
Only water is excluded from the count. Salsa supplies seasoning; use white rice rather than brown rice.
Can I make it ahead?
Refrigerate promptly and use within 2 days.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.