Quick And Easy Mexican Rice And Beans
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
4
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Calories
404 kcal
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Course
Main Course
Quick And Easy Mexican Rice And Beans
Report
This Mexican Rice and Beans is the perfect side dish if you're looking to make something delicious and nutritious in under 30 minutes! It has delicious Spanish flavors and goes well with almost anything! With bright veggies, beans, and subtle flavorful spices, this side dish is ready to become your next favorite!
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Ingredients
- 2 tablespoon olive oil
- 1 yellow onion minced
- ½ red bell pepper diced
- ½ yellow bell pepper diced
- ½ green bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- ½ can (8 oz) red kidney beans drained and rinsed
- ½ can (8 oz) lima beans drained and rinsed
- 2 ¼ c vegetable stock
- 1 ½ c basmati rice
- 1 c green olives
- 1 teaspoon salt
- ¼ c cilantro chopped
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
- add the diced onion and bell peppers to the pot, and sauté for 5 minutes or until the vegetables are tender and lightly browned.
- add the minced garlic, ground paprika, ground cumin, and dried oregano to the pot, and sauté for an additional 1-2 minutes, stirring constantly.
- add the broth, rice, beans, and tomato paste. Turn up the heat to high and stir. Bring the liquid to a boil, then lower the heat and allow it to simmer for about 20 minutes.
- Your delicious Mexican Rice and Beans is ready to be served! Serve it with olives and freshly chopped cilantro.
Notes
- Beans. For the beans in our delicious Mexican rice and beans, we'll be going with a combination of red beans and lima beans. They complement the other ingredients beautifully while making the dish more protein-packed! You can also go for other ones just as pinto beans and/or black beans.
- Rice: I recommend going for long-grain rice since it cooks up light, and fluffy, and separates when cooked rather than clumping together like medium or short-grain rice. I went with basmati rice for this reason.
- Don’t overcook the rice: Overcooked rice will become mushy and unpalatable, so make sure to watch it carefully and remove it from the heat once it’s cooked through.
- Don’t be afraid of flavor: Be generous with your flavorings – a little extra salt or cumin won’t hurt!
- Refrigerator. Place leftovers in an airtight container and store them in the fridge for up to three days. To reheat it, place it in the microwave for 1 - 2 minutes until it's warm all the way through. Alternatively, you could reheat it on the stovetop as well.
- Freezing. While you can technically freeze this dish for up to 3 months, it might change the texture consistency of the bell peppers when thawed. So it's important to keep that in mind when doing so.
Nutrition Information
Show Details
Calories
404kcal
(20%)
Carbohydrates
66g
(22%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Sodium
1676mg
(70%)
Potassium
306mg
(9%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1355IU
(27%)
Vitamin C
62mg
(69%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 1676mg | 70% |
| Potassium | 306mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1355IU | 27% |
| Vitamin C | 62mg | 69% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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