RECIPE FOR MEXICAN RICE AND BEANS RECIPES

MEXICAN BEANS AND RICE | ALLRECIPES

Mexican Beans and Rice | Allrecipes image

Sautéed onion, green pepper and white rice are simmered in a deliciously flavored broth. Stir in some black beans and you've got a spectacular side dish that's sure to please!

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 5 cups

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 cup uncooked regular long-grain white rice
1 medium onion, diced
1 medium green pepper, diced
3 cups Swanson® Mexican Tortilla Flavor Infused Broth
2 tablespoons tomato paste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped fresh cilantro leaves

Steps:

Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.

Nutrition Facts : Calories 273.9 calories, CarbohydrateContent 51 g, FatContent 3.7 g, FiberContent 7.4 g, ProteinContent 9.5 g, SaturatedFatContent 0.6 g, SodiumContent 861.5 mg, SugarContent 2.4 g

MEXICAN BLACK BEANS AND RICE RECIPE | ALLRECIPES

Mexican Black Beans and Rice Recipe | Allrecipes image

This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.

Provided by DannyBoy

Categories World Cuisine Latin American Mexican

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons coconut oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 stalks celery, chopped
1 tomato, chopped
½ cup frozen corn
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
½ cup mild salsa
¼ cup water, or as needed
2 cups cooked white rice
salt to taste

Steps:

Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
Remove from the heat and stir in cooked rice until coated. Season with salt.

Nutrition Facts : Calories 304 calories, CarbohydrateContent 49.7 g, FatContent 8 g, FiberContent 10 g, ProteinContent 10.5 g, SaturatedFatContent 6.1 g, SodiumContent 668.8 mg, SugarContent 3.2 g

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