Description
Spice-packed Mexican Fiesta Rice and Beans brings sizzling flavors straight from Mexico’s culinary heart. Hearty ingredients dance together, creating a simple yet robust meal that connects you with authentic southern comfort.
Ingredients
Scale
Main Ingredients:
- 1 cup (200g) white basmati rice
- 2 cups (1 can, 540ml) cooked black beans or pinto beans
- 1 cup (150g) green bell pepper
- 1 cup (150g) red bell pepper
- 1 cup (125g) frozen corn kernels
Spices and Seasonings:
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Supporting Ingredients:
- 3 tablespoons olive oil
- 1 1/2 cups (200g) onion
- 3/4 cup (175ml) tomato passata or puree
- 1 cup (240ml) low sodium vegetable broth
Garnish:
- Green onion
- Cilantro
- Lime or lemon juice
- Extra virgin olive oil
Instructions
- Sauté diced onions and bell peppers in olive oil over medium heat until vegetables become translucent and tender, approximately 5 minutes.
- Introduce minced garlic and aromatic spices, stirring continuously to prevent burning and release their intense flavors for 2 minutes.
- Pour tomato passata into the pot, allowing the sauce to simmer and meld with the spiced vegetable base for 2 minutes.
- Incorporate uncooked rice, thoroughly coating the grains with the vegetable mixture, then add vegetable broth. Bring liquid to a vigorous boil before reducing heat and covering, allowing rice to steam for 15 minutes.
- Gently fold black beans and corn into the rice mixture, ensuring even distribution. Cover and continue cooking for an additional 5 minutes until ingredients are heated through.
- Evaluate the dish’s consistency, adding extra broth if needed. Season with salt and black pepper to enhance the overall flavor profile.
- Finish the dish by scattering fresh green onions and cilantro on top. Optional: Drizzle with olive oil and squeeze fresh lime or lemon juice for a bright, zesty finish.
Notes
- Spice Level Control: Adjust cayenne pepper quantity to match your heat tolerance, making the dish mild or fiery.
- Rice Texture Pro-Tip: Use long-grain rice for better separation and fluffier consistency after cooking.
- Protein Power-Up: Easily transform this vegetarian dish by adding grilled chicken, shrimp, or tofu for extra protein.
- Meal Prep Magic: This rice and beans recipe stores beautifully in the refrigerator for 3-4 days, perfect for quick lunches or dinner leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 3g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg