Mexican Rice and Beans…an easy versatile vegetarian dish! Use it as a side dish for Mexican night, use the leftovers as a filling for burritos along with chicken or beef, or add cheese and turn it into a Mexican bake.
Mexican Rice and Beans
Have I told you how much I adore Mexican food?
In honor of Cinco de Mayo, I’ve been busily documenting some of our family’s favorite Mexican recipes. Unfortunately they’re not all written up and with my crazy travel schedule this month, I’m probably not going to get them all on the blog before May 5th.
BUT…it doesn’t need to be Cinco de Mayo to enjoy your favorite Mexican recipes! I make Mexican food at least once…or twice…a week.
I tend to stick to simple and easy recipes, mostly because I’m always pressed for time.
Mexican Rice and Beans is one of those recipes. Most of the cooking time is in the rice, and the prep work is pretty basic…just a little chopping and rinsing the beans.
Ingredients you will need:
1 1/2 cup uncooked white rice
1 28 oz can plum tomatoes, tomatoes chopped, liquid reserved
2 tablespoons extra virgin olive oil
6 medium garlic cloves, crushed
1 large onion, chopped
2 chipotle peppers in adobo sauce, chopped, plus 1 additional teaspoon of adobo sauce
1 tablespoon + 1 teaspoon cumin
2 teaspoons chili powder
2 15.5 oz cans of black beans, drained and rinsed
1 cup vegetable broth or water
1 bunch chopped fresh cilantro leaves
The great thing about this dish is its versatility.
You can use it as a side dish, as a filling for burritos along with chicken or beef, or add cheese and turn it into a Mexican bake.
Typically I make enough so we have leftovers, and then I re-purpose whatever I have left into another recipe…a cooking time saver for me!
Other recipes you may enjoy:
- 1 1/2 cup uncooked white rice
- 1 28 oz can plum tomatoes, tomatoes chopped, liquid reserved
- 2 tablespoons extra virgin olive oil
- 6 medium garlic cloves, crushed
- 1 large onion, chopped
- 2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon adobo sauce
- 1 tablespoon + 1 teaspoon cumin
- 2 teaspoons chili powder
- 2 15 oz cans of black beans, drained and rinsed
- 1 cup vegetable broth or water
- 1 bunch chopped fresh cilantro leaves
- Rinse rice, place in saucepan with 3 cups water, and cook according to package directions.
- While rice is cooking, drain tomatoes, reserving liquid. Chop tomatoes into small chunks.
- Heat olive oil in large skillet over medium high heat. Add onion and garlic. Saute until onion is translucent and garlic is fragrant.
- Add cumin, chili powder, black beans, and chipotle peppers plus adobo sauce; stir to combine.
- Add tomato juice and vegetable broth (or water) and bring to a boil. Lower heat and cook for several more minutes until most of the liquid has absorbed.
- Add tomatoes, chopped cilantro, and rice; stir to combine. Serve immediately.