Best 7 Mexican Rice And Beans Recipes

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MEXICAN RICE AND BEANS



Mexican Rice and Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 15

2 tablespoons canola oil
2 cloves garlic, minced
2 green onions, greens and whites sliced
1 jalapeno, minced
2 cups long-grain rice
3 cups low-sodium chicken broth, plus more if needed
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
Two 16-ounce cans pinto beans, drained
One 14.5-ounce can diced tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
3/4 cup grated Cheddar
Chopped fresh cilantro, for serving

Steps:

  • Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

MEXICAN RICE AND BEANS



Mexican Rice and Beans image

Spicy, delicious Mexican rice and beans.

Provided by Afzal Najam

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, diced
1 small poblano pepper, diced
1 clove garlic, chopped
1 cup basmati rice
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons tomato paste
2 cups vegetable broth
1 (14 ounce) can pinto beans, rinsed and drained

Steps:

  • Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
  • Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 59.2 g, Fat 8.8 g, Fiber 6.9 g, Protein 9.8 g, SaturatedFat 1.3 g, Sodium 624.3 mg, Sugar 3.9 g

MEXICAN BLACK BEANS AND RICE



Mexican Black Beans and Rice image

This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.

Provided by DannyBoy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 15

2 tablespoons coconut oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 stalks celery, chopped
1 tomato, chopped
½ cup frozen corn
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
½ cup mild salsa
¼ cup water, or as needed
2 cups cooked white rice
salt to taste

Steps:

  • Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
  • Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
  • Remove from the heat and stir in cooked rice until coated. Season with salt.

Nutrition Facts : Calories 304 calories, Carbohydrate 49.7 g, Fat 8 g, Fiber 10 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 668.8 mg, Sugar 3.2 g

MEXICAN BEANS AND RICE



Mexican Beans and Rice image

Sautéed onion, green pepper and white rice are simmered in a deliciously flavored broth. Stir in some black beans and you've got a spectacular side dish that's sure to please!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 5

Number Of Ingredients 8

1 tablespoon olive oil
1 cup uncooked regular long-grain white rice
1 medium onion, diced
1 medium green pepper, diced
3 cups Swanson® Mexican Tortilla Flavor Infused Broth
2 tablespoons tomato paste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped fresh cilantro leaves

Steps:

  • Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
  • Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 51 g, Fat 3.7 g, Fiber 7.4 g, Protein 9.5 g, SaturatedFat 0.6 g, Sodium 861.5 mg, Sugar 2.4 g

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

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 CHICKEN WITH BEANS AND RICE



Mexican Chicken With Beans and Rice image

This maybe the the best chicken I've ever made. The recipe is very flexible to your tastes. I preferred mine to be spicy but you can easily change to suite your tastes. I love using the Dutch Oven because you don't have to worry about scratching a coating off and the heat is continual and gentle on the food.

Provided by Erv Kosch

Categories     One Dish Meal

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 7

8 chicken legs
2 tablespoons canola oil
fajita seasoning mix
1 (14 1/2 ounce) can chili beans
1/2 cup salsa
1 cup chicken broth
1 cup long grain white rice

Steps:

  • Start your baking oven preheating to 250 degree Fahrenheit.
  • Heat a Dutch Oven on your stove burner with the Canola Oil over a low flame.
  • Dry 2-3 the Chicken Legs with a paper towel.
  • Coat the Chicken Legs with the Fajita Spice Mix in a pie tin or similar container. The heavier the coating the spicier the chicken.
  • Place the coated Chicken Legs in the Dutch Oven and cover. Brown both sides of the chicken for 3-5 minutes. Don't crowd the chicken or the chicken will burn. Also the Dutch Oven will get hotter as you go so watch your browning time.
  • Remove the browned Chicken Legs and set aside.
  • Repeat the process until all the chicken is browned. You'll need to keep a thin coat of oil on the bottom of the Dutch Oven so add Canola Oil as needed between brownings.
  • Wipe out the hot Dutch Oven with a paper towel to remove the oil and unwanted spices. Leave some extra spice if you want the dish to be hotter.
  • Place the ingredients into the Dutch Oven in this order: Chili Beans, Salsa, Chicken Broth, Long Grain White Rice, and then the Chicken Legs.
  • Cook for 1 hour and 10 minutes or until the rice is cooked and the chicken's juices run clear. Don't peak if your can avoid it.

MEXICAN TOMATO RICE AND BEANS



Mexican Tomato Rice and Beans image

This is a good Tex-Mex side dish (or even a main dish) that isn't very spicy, but IS very garlicky. We had this with Recipe #120056. I didn't have quite enough of the fresh herbs so I mixed dried with fresh. From Fine Cooking (April/May 2005)

Provided by Vino Girl

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup uncooked medium grain white rice
2 cups cold water
1 (14 1/2 ounce) can diced tomatoes (Petite-cut)
water (as needed)
2 tablespoons olive oil
6 garlic cloves, finely chopped
1 jalapeno, cored and finely chopped (leaving in the seeds depends on how hot you like it)
1 (15 ounce) can black beans, drained and rinsed
2 teaspoons kosher salt (or to taste, I used about 1/2 of this) or 2 teaspoons sea salt (or to taste, I used about 1/2 of this)
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 cup fresh oregano, finely chopped
1/4 cup fresh cilantro, finely chopped

Steps:

  • In a one quart saucepan, combine rice with water.
  • Bring to a boil over medium-high heat, cover, reduce heat to low, and cook for 20 minutes.
  • Remove from heat and let the pan stand, covered, for 5 minutes.
  • While the rice stands, drain the tomatoes, reserving the juice.
  • Add enough water to the juice to equal one cup of liquid.
  • Heat a 10-12 inch skillet over medium-high heat; add in oil, garlic, and jalapeno.
  • Cook until the garlic is browned and the jalapeno is fragrant (one minute).
  • Add the black beans, salt, cumin, and chili powder; stir gently a few times to cook the spices and get beans mixed into the rice (30 seconds).
  • Stir in the tomato juice mixture and bring to a boil.
  • Adjust the heat as necessary to maintain a gentle boil; cook and occasionally stir until the beans have absorbed much of the liquid (5-7 minutes).
  • Add the tomatoes, oregano, cilantro, and cooked rice.
  • Cook, stirring occasionally, until the rice is warmed (1-2 minutes).

Tips:

  • Use well-seasoned broth: For a richer flavor, use homemade or store-bought broth that has been well-seasoned. You can also add a bouillon cube or two to the water when cooking the rice.
  • Don't overcook the rice: Rice should be cooked until it is tender but still has a slight bite to it. Overcooked rice will be mushy and bland.
  • Use fresh, flavorful vegetables: Fresh vegetables will add color, flavor, and nutrients to your dish. Be sure to chop them evenly so that they cook evenly.
  • Don't skimp on the spices: Spices are what give Mexican rice its characteristic flavor. Be sure to use a variety of spices, such as chili powder, cumin, and oregano.
  • Garnish with fresh herbs: Fresh herbs, such as cilantro and parsley, will add a pop of color and flavor to your dish. They are also a great way to use up leftover herbs.

Conclusion:

Mexican rice and beans is a delicious, easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice and beans. With its bold flavors and colorful ingredients, this dish is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy meal, give Mexican rice and beans a try. You won't be disappointed!

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