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Mexican Beans & Rice.

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Submitted by nancym

Mexican-style beans and rice with sauteed onion, green chili, fresh tomato, and pinto or kidney beans. A simple vegetarian one-pan main that delivers a complete protein in under 35 minutes.

YIELD

4 servings

PREP

20 min

COOK

15 min

READY

35 min

Beans and rice together form a complete protein, which is why pairings like this have anchored Mexican and Latin American kitchens for generations. This version starts with sauteed onion and green chili in a single pan, then toasts long grain rice until it turns opaque before adding fresh chopped tomato and vegetable stock to simmer everything together.

Toasting the rice is the move that separates this from boiled rice. Stirring the dry grains in the hot oil for two minutes lightly browns the starch and develops a nutty flavor that comes through in every bite, plus it helps the grains stay distinct instead of clumping into mush.

De-seeding both the chili and the tomatoes is the move for a cleaner, less watery final dish. Tomato seeds add bitterness and excess liquid, while chili seeds carry most of the punishing heat. Adjust the chili to your preference, one small green chili is just enough warmth, three is properly fiery.

Add the cooked beans at the end so they warm through without breaking apart. Adding them too early turns the beans to mush and clouds the broth.

Pro Tips

  • Rinse the rice in cold water before toasting to remove excess starch, this gives the cleanest grain separation
  • Use canned pinto or kidney beans for convenience, drain and rinse them well before adding
  • The rice is done when tender but still slightly al dente, overcook and it goes gummy
  • Taste before serving and adjust salt and pepper, vegetable stocks vary widely in sodium
  • Top with fresh chopped cilantro, a squeeze of lime juice, and crumbled queso fresco for the full Mexican treatment

Variations

  • Add a teaspoon of cumin and smoked paprika to the onion for warmer spice notes
  • Stir in a handful of corn kernels with the beans for sweetness and color
  • Use brown rice for a heartier whole-grain version, adjust cooking time to about 30 minutes
  • Make it a complete dinner with avocado slices, sliced jalapenos, and a fried egg on top

Ingredients

10 10
ML ML SUNFLOWER OIL
plus 2 tsp sunflower oil. *
1 1
LARGE LARGE ONION
peeled and chopped
1
X GREEN CHILI PEPPER
de-seeded and chopped, to taste *
225 225
GRAMS GRAMS LONG GRAIN RICE
2 2
EACH TOMATOES
skinned and de-seeded
750 750
100 100
GRAMS GRAMS PINTO
or red kidney *
1
X BEANS
cooked, to taste *
1
X BLACK PEPPER
ground, to taste *

Directions

Heat the oil in a non-stick frying pan and cook the onion until soft (about 5 minutes).

Add the chili and rice and cook for a further 2 minutes or until the rice turns opaque. Chop the tomato and add to the rice. Pour in stock, bring to the boil, cover and simmer for 10 minutes.

Add the beans and black pepper, adding extra water if necessary.

Cook for a further 5 minutes. Drain and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 343g (12.1 oz)
Amount per Serving
Calories 298 5% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 273mg 11%
Total Carbohydrate 21g 21%
Dietary Fiber 6g 22%
Sugars g
Protein 17g
Vitamin A 10% Vitamin C 20%
Calcium 8% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 
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