Best 3 Mexican Red Beans Rice Recipes

Indulge in the vibrant flavors of Mexican culture with our authentic Mexican red beans and rice recipes. This delectable dish, known as "Frijoles Colorados con Arroz" in Spanish, is a symphony of flavors and textures that will tantalize your taste buds. Our collection features a variety of recipes, catering to diverse preferences and dietary needs. Whether you prefer classic, vegetarian, vegan, or gluten-free options, we have something for everyone. Discover the secrets of preparing perfectly cooked red beans, fluffy rice, and a flavorful sauce that brings it all together. Enhance your culinary skills and impress your loved ones with this beloved Mexican dish.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN RED BEANS & RICE

Mexican Red Beans & Rice image

This is one of Jeanne Lemlin's recipes (from her wonderful cookbook "Quick Vegetarian Pleasures") that I have adapted a little to my taste. It is one of my favorite quick and healthy weeknight meals. It tastes good with or without the sour cream, and also is good with a sprinkling of cheddar cheese on top. It makes great leftovers and is good for work lunches.

Provided by dahlia

Categories Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups brown rice or 1 1/2 cups converted white rice (I prefer brown rice with this dish)
3 cups water
1 tablespoon vegetable oil
1/2 teaspoon salt
1 -2 tablespoon olive oil
1 large onion, finely diced
1 tablespoon chili powder
2 (15 ounce) cans red kidney beans, rinsed and drained
1 cup salsa (mild, medium or hot according to taste--I like Newman's Own medium salsa)
1/8 cup water
light sour cream, for topping (optional)
minced fresh parsley, for garnish (optional)

Steps:

In medium saucepan, combine rice, water, vegetable oil and salt; cover and bring to boil.
Reduce to simmer and cook rice (without lifting lid) for 45 minutes for brown rice or 20 minutes for white rice, or until water is absorbed and rice starts to stick slightly to pot.
During the last 15 minutes that rice cooks, prepare bean mixture.
Heat olive oil in large skillet over med-high heat.
Add onions& saute for approx.
10 minutes or until translucent and soft.
Sprinkle the chili powder over onions in pan and cook for 1 minute, stirring constantly.
Add beans, salsa and water to pan and cook for approx.
5 more minutes, until mixture is hot.
To serve, spread bean mixture on top of mound of rice; top with dollop of sour cream and garnish with parsley, if desired.

MEXICAN RED BEANS AND RICE

Mexican Red Beans and Rice image

Make and share this Mexican Red Beans and Rice recipe from Food.com.

Provided by LI Girl

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups brown rice, uncooked
2 tablespoons olive oil
2 large onions, chopped
1 tablespoon chili powder
2 (15 ounce) cans red kidney beans (rinsed and drained)
1 cup salsa
1/4 cup hot water
2/3 cup sour cream

Steps:

Cook rice according to package directions.
To prepare the beans, heat olive oil in a large skillet over medium high heat.
Add onions and saute until tender (about 10 minutes).
Sprinkle on chili powder and cook 1 minute, stirring frequently.
Add beans, salsa, and water and cook about 5 minutes.
Serve beans over rice, with sour cream on top.

MEXICAN STYLE RED BEANS & RICE

Mexican Style Red Beans & Rice image

This slow cooker dish is full of a variety of flavors! I wanted to create a new dish to put on a Mexican buffet using some leftover white rice. We love traditional southern red beans and rice, so I decided to add a few Mexican ingredients and see what it would turn out like. We immediately loved the spiciness the taco seasoning...

Provided by Mary Shivers

Categories Beef

Time 6h10m

Number Of Ingredients 13

Ingredients

2 c dried pinto beans (soaked overnight in salt water - 1 teaspoon salt and 2 quarts water)
7 c water
1 1/2 c chopped leftover or deli smoked ham
1/2 c finely chopped onion
1/3 c seeded and diced red bell pepper
1/2 tsp celery salt
1 oz pkg. taco seasoning mix
14 1/2 oz can diced tomatoes with green chilies
1 tsp salt
1/8 tsp cayenne (optional)
1/2 tsp freshly ground black pepper
14 oz pkg. beef smoked sausage, cooked and thinly sliced
2 1/2 c cooked long-grain white rice

Steps:

1. Drain and rinse beans then place in a 5-6 quart slow cooker. Stir in next 10 ingredients.
2. Cover and cook on high for 4-5 hours or until beans are tender.
3. Add smoked sausage and rice. Cover and cook on low for 1 hour more.
4. Ladle into bowls to serve. Garnish as desired. Serves 8.

Tips for Making Mexican Red Beans and Rice:

Use high-quality ingredients: Choose fresh, flavorful ingredients for the best results. Look for ripe tomatoes, tender bell peppers, and aromatic spices.
Don't skimp on the spices: Mexican red beans and rice is a flavorful dish, so don't be afraid to use a generous amount of spices. Common spices used in this dish include cumin, chili powder, and paprika.
Cook the beans until they are tender: The beans should be cooked until they are tender but still hold their shape. Overcooked beans will become mushy and lose their flavor.
Use a good quality rice: The type of rice you use will affect the texture and flavor of the dish. Long-grain rice is a good choice for Mexican red beans and rice because it cooks up fluffy and separate.
Don't overcook the rice: The rice should be cooked until it is tender but still has a slight bite to it. Overcooked rice will become sticky and mushy.

Conclusion:

Mexican red beans and rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a versatile dish that can be served as a main course or a side dish. With its bold flavors and hearty ingredients, Mexican red beans and rice is a surefire hit with everyone who tries it.