Best Mexican Beans And Rice Recipes

MEXICAN RICE AND BEANS

Steps:

• Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

MEXICAN RICE AND BEANS

Steps:

• Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
• Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

MEXICAN BLACK BEANS AND RICE

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.

MEXICAN BEANS AND RICE

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.

CHEESY MEXICAN RICE WITH BLACK BEANS AND CORN

Steps:

• In a large pan, heat olive oil over medium heat. Add the onion and saute until soft and translucent, about 5 minutes. Add garlic and continue sauteing another 2 minutes. Add the jalapeno pepper then the corn; stir well. Add chili powder and cumin and stir together until mixed.
• Add beans and drained tomatoes; stir well. Remove from heat and fold in the prepared rice, incorporating all ingredients. Add cheese and stir together until cheese is distributed and melted. Salt and pepper to taste, if desired. Sprinkle remaining cheese on top. (If your rice is cold, placing the lid on top a few minutes should warm it through.).
• Serve with a variety of toppings: chopped cilantro, green onions, sour cream, avocado slices and chips or flour tortillas.

MEXICAN YELLOW RICE AND BLACK BEANS

Steps:

• Bring the vegetable or chicken stock to a boil; stir in the turmeric and brown rice.
• Bring rice to boiling, stir once, lower heat and cook 40 to 45 minutes or until done and liquid has been absorbed, adding more liquid if needed.
• Heat a medium saucepan over medium-high heat, add 1 teaspoon of olive oil, warming slightly.
• To the warmed pan, add the onion, jalapeno, bell peppers, and red pepper flakes; cook for 4 minutes or until beginning to brown on the edges, remove from heat.
• Stir the drained beans and cumin into the mixture adding salt to taste.
• Let stand covered for 5 minutes; stir in the remaining 2 teaspoons of olive oil.
• To serve, divide the rice into 4 equal portions and place on individual plates.
• Top the rice with bean mixture, sprinkle with cheese and snipped cilantro.
• Serve lime wedges on the side to squeeze over all.

MEXICAN TOMATO RICE AND BEANS

Steps:

• In a one quart saucepan, combine rice with water.
• Bring to a boil over medium-high heat, cover, reduce heat to low, and cook for 20 minutes.
• Remove from heat and let the pan stand, covered, for 5 minutes.
• While the rice stands, drain the tomatoes, reserving the juice.
• Add enough water to the juice to equal one cup of liquid.
• Heat a 10-12 inch skillet over medium-high heat; add in oil, garlic, and jalapeno.
• Cook until the garlic is browned and the jalapeno is fragrant (one minute).
• Add the black beans, salt, cumin, and chili powder; stir gently a few times to cook the spices and get beans mixed into the rice (30 seconds).
• Stir in the tomato juice mixture and bring to a boil.
• Adjust the heat as necessary to maintain a gentle boil; cook and occasionally stir until the beans have absorbed much of the liquid (5-7 minutes).
• Add the tomatoes, oregano, cilantro, and cooked rice.
• Cook, stirring occasionally, until the rice is warmed (1-2 minutes).

MEXICAN RED BEANS AND RICE

Steps:

• Cook rice according to package directions.
• To prepare the beans, heat olive oil in a large skillet over medium high heat.
• Add onions and saute until tender (about 10 minutes).
• Sprinkle on chili powder and cook 1 minute, stirring frequently.
• Add beans, salsa, and water and cook about 5 minutes.
• Serve beans over rice, with sour cream on top.

ONE POT CHEESY MEXICAN LENTILS, BLACK BEANS AND RICE

Steps:

• Heat a large pot or saucepan over medium high heat.
• When the pot is heated add oil and add in the onion and garlic.
• Sauté for a couple minutes then add in the rice and lentils
• Add in the stock, stir and bring to a boil.
• Once boiling, cover and reduce the heat to low.
• Simmer for 30-40 minutes, or until lentils and rice are tender
• If there is any excess liquid drain it.
• Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder.
• Add in all of the remaining ingredients except 1/4 cup of the cheese and stir together
• Heat the mixture until the cheese is melted.
• Top with the remaining cheese and cover with a lid.

MEXICAN CHICKEN WITH BEANS AND RICE

Steps:

• Start your baking oven preheating to 250 degree Fahrenheit.
• Heat a Dutch Oven on your stove burner with the Canola Oil over a low flame.
• Dry 2-3 the Chicken Legs with a paper towel.
• Coat the Chicken Legs with the Fajita Spice Mix in a pie tin or similar container. The heavier the coating the spicier the chicken.
• Place the coated Chicken Legs in the Dutch Oven and cover. Brown both sides of the chicken for 3-5 minutes. Don't crowd the chicken or the chicken will burn. Also the Dutch Oven will get hotter as you go so watch your browning time.
• Remove the browned Chicken Legs and set aside.
• Repeat the process until all the chicken is browned. You'll need to keep a thin coat of oil on the bottom of the Dutch Oven so add Canola Oil as needed between brownings.
• Wipe out the hot Dutch Oven with a paper towel to remove the oil and unwanted spices. Leave some extra spice if you want the dish to be hotter.
• Place the ingredients into the Dutch Oven in this order: Chili Beans, Salsa, Chicken Broth, Long Grain White Rice, and then the Chicken Legs.
• Cook for 1 hour and 10 minutes or until the rice is cooked and the chicken's juices run clear. Don't peak if your can avoid it.

SPICY MEXICAN RICE AND CORN WITH BEANS

Steps:

• In a rice cooker or pot, cook all the rice, beans and corn in water until done.
• Add in tomato, cayenne, flakes, paprika, salt and pepper and stir once or twice.
• Serve with butter and enjoy!

MEXICAN CHICKEN BOWL WITH RICE, BEANS AND QUESO

Steps:

• In a small bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag and pour in the marinade. Squeeze the air out of the bag and seal tightly. Message the bag to distribute the marinade and refrigerate while you prepare the rice.
• In a medium saucepan over medium heat, bring the rice, broth and salt to a simmer. Reduce the heat to low and cook, covered, until the rice is tender and the liquid is absorbed, about 20 minutes. Move off the burner and keep covered for 10 minutes. Stir in the cilantro and lime juice. Keep a lid on the rice until ready to use.
• While the rice is cooking, prepare the grill for direct cooking over medium heat (350° to 450°F).
• Brush the cooking grates clean. Remove the chicken from the bag, discarding the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Transfer the chicken to a cutting board and let rest for 3 to 5 minutes. Cut into 1/2-inch chunks.
• Divide the rice evenly between individual bowls. Top the rice with small mounds of chicken, avocado, tomato, onion and beans. Sprinkle the queso fresco on top. Serve with lime wedges and tortilla chips.

BEEFY MEXICAN RICE SOUP {WITH TOMATOES, BEANS AND CORN - READY IN 60!}

Steps:

• In a large dutch oven, brown the ground beef, onion and minced garlic. Drain.
• Add in the taco seasoning and mix together.
• Add the beef stock, corn, black beans, diced tomatoes, tomato puree, lime juice, salt, cilantro and rice.
• Bring this to a boil, then cover and simmer for about 25-30 minutes until the rice is done.
• Serve with cheese, sour cream, and cilantro if desired.