Mexican cuisine is renowned for its vibrant colors, rich flavors, and wholesome ingredients. One dish that perfectly embodies these qualities is Mexican Rice and Beans. This simple yet flavorful recipe is a staple in many households for its comfort food vibes and nutritional balance. It’s perfect for a weeknight dinner, meal planning, and even as a hearty side dish. Let’s dive into how to make this delicious dish.
Ingredients You’ll Need:
- Rice & Beans Base:
- 1 cup (200g) white Basmati rice, thoroughly washed
- 2 cups (1 can, 540ml) cooked black beans or pinto beans, drained and rinsed
- Vegetables & Seasonings:
- 3 tablespoons olive oil
- 1 ½ cups (200g) onion, chopped
- 1 cup (150g) green bell pepper, chopped
- 1 cup (150g) red bell pepper, chopped
- 2 tablespoons garlic, finely chopped
- ¾ cup (175ml) strained tomatoes (passata or tomato puree)
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 cup (125g) frozen corn kernels (or fresh)
- 1 cup (240ml) low-sodium vegetable broth (adjust as needed)
- Salt to taste (approx. 1 ¾ teaspoons pink Himalayan salt)
- Garnish:
- 1 ½ cups (100g) green onion, chopped
- ½ to ¾ cup (20 to 30g) cilantro (coriander leaves), chopped (adjust to taste)
- Optional: Lime or lemon juice to taste
- Black pepper to taste (approx. ½ teaspoon)
- A drizzle of extra virgin olive oil (approx. 1 tablespoon)
Directions to Delight:
- Preparation:
- Begin by washing the Basmati rice thoroughly until the water runs clear. This step is crucial for removing excess starch and ensuring the rice is fluffy and non-sticky. Drain the canned beans and set both aside.
- Cooking the Base:
- Heat a wide pot over medium to medium-high heat and add the olive oil. Toss in the chopped onions, bell peppers, and a pinch of salt. The salt will help draw out moisture from the vegetables, allowing them to cook faster and brown nicely.
- Adding Flavors:
- Once the onions and peppers start to take on a golden color, stir in the garlic and cook until fragrant, about 1 minute. Follow with the strained tomatoes, cumin, paprika, and cayenne pepper. Mix well to combine.
- Simmering the Dish:
- Add the prepped rice, drained beans, corn, additional salt, and vegetable broth into the pot. Stir well and bring the mixture to a boil. Then, cover and simmer on low heat for about 15 minutes, or until the rice is perfectly cooked.
- Garnishing for Extra Freshness:
- After cooking, turn off the heat and mix in the green onions, cilantro, optional lime juice, black pepper, and a final drizzle of olive oil. Gently fold these in to distribute evenly without breaking the rice grains.
- Rest & Serve:
- Cover the pot and let it sit for about 5 minutes. This resting period allows the flavors to meld beautifully.
Nutrition and Serving:
This recipe serves up to 4 people, with each serving containing approximately 350 kcal. It’s a balanced meal in itself, packed with fiber from the beans and rice, vitamins from the vegetables, and healthy fats from the olive oil.
Mexican Rice and Beans is incredibly versatile. Serve it as a main dish, a satisfying side, or even wrapped in a burrito for a delicious twist. Its ease of preparation and nutritional value make it an excellent choice for meal planning, capable of staying fresh in the refrigerator for 3 to 4 days.
Final Thoughts:
Mexican Rice and Beans is more than just a dish; it’s a celebration of flavors, colors, and textures. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding to make. So, why not bring a bit of Mexican culinary tradition into your home tonight with this delightful dish? Enjoy!
Mexican Rice and Beans
Ingredients:
1 cup / 200g white Basmati rice (thoroughly washed)
2 cups / 1 can (540ml can) cooked black beans or pinto beans (drained and rinsed)
3 tablespoons olive oil
1 ½ cups / 200g onion, chopped
1 cup / 150g green bell pepper, chopped
1 cup / 150g red bell pepper, chopped
2 tablespoons garlic, finely chopped
¾ cup / 175ml strained tomatoes / passata / tomato puree
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon cayenne pepper (or to taste)
1 cup / 125g frozen corn kernels (or fresh corn)
1 cup / 240ml low-sodium vegetable broth (or as required)
Salt to taste (approximately 1 ¾ teaspoons pink Himalayan salt)
Garnish:
1 ½ cups / 100g green onion, chopped
½ to ¾ cup / 20 to 30g cilantro (coriander leaves), chopped (or to taste)
Optional: Lime or lemon juice to taste
Black pepper to taste (approximately ½ teaspoon)
Drizzle of extra virgin olive oil (approximately 1 tablespoon)
Directions:
Prep: Thoroughly wash the rice until the water runs clear. Drain the can of black beans. Set the rice and beans aside to drain any excess water.
Cook: Use a wider pot to cook this dish. Heat olive oil in the pot and add onion, red and green bell pepper, and salt. Fry on medium to medium-high heat until the onions and peppers start to brown. The salt helps release moisture and aids in faster cooking.
Season: Once the onion starts to brown, add the garlic and fry for about 1 minute until fragrant. Add the strained tomatoes, ground cumin, paprika, cayenne pepper, and mix well.
Simmer: Add the washed rice, cooked black beans, corn kernels, salt, and vegetable broth to the pot. Mix well and bring to a boil. Then cover the pot and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Garnish: Uncover the pot and turn off the heat. Add the chopped green onion, cilantro, lemon juice (if needed), black pepper, and a drizzle of olive oil. Gently mix the ingredients to avoid breaking the rice grains.
Rest: Cover the pot and let it rest for 5 minutes before serving. This dish is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: 350 kcal per serving | Servings: 4 servings