why make this recipe
This Mexican dish is a hit with everyone. It brings vibrant flavors and a touch of spice to the table. Perfect for family dinners or gatherings with friends, it’s easy to prepare and satisfying to eat.
how to make Pin by Lisa Holcomb Vernon on Recipes | Mexican Food Recipes, Recipes, DIY Food
Ingredients:
- 2 cups of cooked rice
- 1 cup of black beans, drained and rinsed
- 1 cup of corn, frozen or canned
- 1 cup of diced tomatoes
- 1/2 cup of chopped onions
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onions and minced garlic. Sauté for about 3 minutes until the onions are soft.
- Add the cooked rice, black beans, corn, and diced tomatoes to the skillet.
- Sprinkle in the cumin, chili powder, salt, and pepper. Stir everything well to combine.
- Cook for another 5-7 minutes, allowing the mixture to heat through and the flavors to blend.
- Remove from heat and garnish with fresh cilantro if desired.
how to serve Pin by Lisa Holcomb Vernon on Recipes | Mexican Food Recipes, Recipes, DIY Food
Serve this dish warm. It makes a great main course or side dish. You can also pair it with some avocado slices, cheese, or tortilla chips for added flavor.
how to store Pin by Lisa Holcomb Vernon on Recipes | Mexican Food Recipes, Recipes, DIY Food
Store any leftovers in an airtight container in the fridge. It will last for about 3-4 days. To reheat, simply warm it in a skillet or microwave until heated through.
tips to make Pin by Lisa Holcomb Vernon on Recipes | Mexican Food Recipes, Recipes, DIY Food
- Make sure to rinse the black beans to remove excess sodium.
- You can use leftover rice to save time.
- Adjust the spices to your taste for a milder or spicier dish.
variation
Feel free to add other vegetables like bell peppers or zucchini. You can also swap the black beans for pinto beans, or add some cooked chicken or beef for extra protein.
FAQs
1. Can I use brown rice instead of white rice?
Yes, brown rice works well for this recipe. Just make sure it is cooked before adding it to the skillet.
2. Is this dish vegetarian?
Yes, this recipe is completely vegetarian!
3. Can I freeze leftovers?
Yes, you can freeze leftovers in an airtight container for up to 2 months. Just thaw and reheat when ready to eat.
Mexican Rice and Beans
Ingredients
Main Ingredients
- 2 cups cooked rice Use leftover rice if available.
- 1 cup black beans, drained and rinsed Rinse to remove excess sodium.
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1/2 cup chopped onions
- 2 cloves garlic, minced
Spices and Oil
- 1 tablespoon olive oil For sautéing.
- 1 teaspoon cumin
- 1 teaspoon chili powder Adjust to taste.
- Salt and pepper to taste
Garnish
- Fresh cilantro Optional for garnish.
Instructions
Preparation
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onions and minced garlic. Sauté for about 3 minutes until the onions are soft.
Cooking
- Add the cooked rice, black beans, corn, and diced tomatoes to the skillet.
- Sprinkle in the cumin, chili powder, salt, and pepper. Stir everything well to combine.
- Cook for another 5-7 minutes, allowing the mixture to heat through and the flavors to blend.
- Remove from heat and garnish with fresh cilantro if desired.
