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Dive into the heart of Mexican cuisine with this delightful Mexican Rice and Beans recipe. A simple yet profoundly flavorful dish, it combines the earthy goodness of beans with the light, fluffy texture of Basmati rice, all seasoned with the vibrant spices of Mexico. The addition of fresh vegetables brings a crunch and freshness that balances the richness of the beans and the depth of the spices.
Perfect for any day of the week, this dish is not only a feast for the taste buds but also a colorful spectacle for the eyes. Whether you’re looking to impress guests or simply treat yourself to a nutritious and delicious meal, this Mexican Rice and Beans recipe is sure to become a staple in your culinary repertoire. Enjoy the process of bringing these simple ingredients together to create a dish that’s bursting with flavor and tradition.
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)
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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
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