Mexican Rice and Beans
Master the art of mexican cooking with this mouthwatering dinner featuring long-grain white rice, black beans, and vegetable oil. Ready in just 45 minutes, this easy recipe works great for entertaining guests. Ideal for entertaining guests, this dish consistently impresses.
Time Breakdown
Ingredients (6 servings)
- 1 cuplong-grain white riceuncooked
- 1 canblack beans15 oz, drained and rinsed
- 2 tablespoonsvegetable oil
- 1 mediumoniondiced
- 1 mediumbell pepperdiced
- 3 clovesgarlicminced
- 1 candiced tomatoes14.5 oz
- 2 cupsvegetable broth
- 1 teaspooncumin
- 1 teaspoonchili powder
- 1/2 teaspoonpaprika
- 1/2 teaspoonoregano
- 1 teaspoonsalt
- 1/4 teaspoonblack pepper
- 1/4 cupfresh cilantrochopped
- 2 tablespoonslime juice
Instructions
- 1
Heat oil in large saucepan over medium heat.
2min - 2
Add rice and toast, stirring, for 2-3 minutes until lightly golden.
3min - 3
Add onion and bell pepper, cook until softened, 5 minutes.
5min - 4
Add garlic and cook until fragrant, 1 minute.
1min - 5
Stir in diced tomatoes with juices and cook 3 minutes.
3min - 6
Add broth, cumin, chili powder, paprika, oregano, salt, and pepper.
2min - 7
Bring to boil, then reduce heat to low and cover.
3min - 8
Simmer 18-20 minutes until rice is tender.
20min - 9
Stir in black beans and cook 3 minutes to heat through.
3min - 10
Remove from heat, stir in cilantro and lime juice.
2min
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