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Authentic Mexican Rice And Beans Recipe

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Easy Authentic Mexican Rice Tastes Better From Scratch
Easy Authentic Mexican Rice Tastes Better From Scratch from tastesbetterfromscratch.com

Description

Mexican cuisine is known for its bold flavors and vibrant colors. One of the staples of traditional Mexican cooking is rice and beans. This authentic Mexican rice and beans recipe is a classic dish that is both delicious and nutritious. It is perfect for a family dinner or a gathering with friends.

Prep Time

Preparing this dish takes about 20 minutes. You'll need to chop vegetables, measure out ingredients, and get your equipment ready.

Cook Time

The total cook time is approximately 45 minutes. This includes cooking the rice, sautéing the vegetables, and simmering the beans.

Ingredients

For the rice:
  • 1 cup long-grain white rice
  • 1 ¾ cups chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 small onion, chopped
  • 1 jalapeño, seeded and chopped
  • 1 tablespoon tomato paste
For the beans:
  • 1 can black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 jalapeño, seeded and chopped
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon chopped cilantro

Equipment

  • Medium saucepan with lid
  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method

For the rice:

  1. In a medium saucepan, heat the olive oil over medium heat.
  2. Add the onion and jalapeño and cook until softened, about 5 minutes.
  3. Add the rice and cook, stirring constantly, until lightly toasted, about 3 minutes.
  4. Add the chicken broth, salt, cumin, garlic powder, and tomato paste and stir to combine.
  5. Bring to a boil, then reduce the heat to low and cover.
  6. Cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
  7. Remove from heat and let stand for 5 minutes.
  8. Fluff with a fork and serve.

For the beans:

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the onion and jalapeño and cook until softened, about 5 minutes.
  3. Add the black beans, cumin, garlic powder, and salt and stir to combine.
  4. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally.
  5. Garnish with cilantro and serve.

Notes

This recipe can be made vegetarian by using vegetable broth instead of chicken broth. You can also add other vegetables like bell peppers or carrots to the dish for extra flavor and nutrition. Serve with tortillas, guacamole, and salsa for a complete Mexican feast.

Nutrition Info

The nutritional information for this recipe is as follows:
  • Calories: 340
  • Fat: 9g
  • Carbohydrates: 55g
  • Fiber: 8g
  • Protein: 12g

Recipe Tips

To prevent the rice from sticking to the bottom of the pan, make sure to stir it occasionally while it cooks. You can also add a tablespoon of butter or oil to the rice before cooking to help keep it from sticking. For a spicier dish, leave the seeds in the jalapeño when you chop it. If you prefer a milder flavor, remove the seeds and membrane before chopping. Make sure to rinse the black beans before using them to remove any excess salt or preservatives. You can also use dried beans instead of canned, but you will need to soak them overnight and cook them for a longer time.

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