Best Mexican Red Beans Rice Recipes

Mexican Red Beans & Rice image

Provided by dahlia

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 cups brown rice or 1 1/2 cups converted white rice (I prefer brown rice with this dish)
3 cups water
1 tablespoon vegetable oil
1/2 teaspoon salt
1 -2 tablespoon olive oil
1 large onion, finely diced
1 tablespoon chili powder
2 (15 ounce) cans red kidney beans, rinsed and drained
1 cup salsa (mild, medium or hot according to taste--I like Newman's Own medium salsa)
1/8 cup water
light sour cream, for topping (optional)
minced fresh parsley, for garnish (optional)

Steps:

In medium saucepan, combine rice, water, vegetable oil and salt; cover and bring to boil.
Reduce to simmer and cook rice (without lifting lid) for 45 minutes for brown rice or 20 minutes for white rice, or until water is absorbed and rice starts to stick slightly to pot.
During the last 15 minutes that rice cooks, prepare bean mixture.
Heat olive oil in large skillet over med-high heat.
Add onions& saute for approx.
10 minutes or until translucent and soft.
Sprinkle the chili powder over onions in pan and cook for 1 minute, stirring constantly.
Add beans, salsa and water to pan and cook for approx.
5 more minutes, until mixture is hot.
To serve, spread bean mixture on top of mound of rice; top with dollop of sour cream and garnish with parsley, if desired.

Mexican Red Beans and Rice image

Provided by LI Girl

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups brown rice, uncooked
2 tablespoons olive oil
2 large onions, chopped
1 tablespoon chili powder
2 (15 ounce) cans red kidney beans (rinsed and drained)
1 cup salsa
1/4 cup hot water
2/3 cup sour cream

Steps:

Mexican Style Red Beans & Rice image

Provided by Mary Shivers

Categories Beef

Time 6h10m

Number Of Ingredients 13

2 c dried pinto beans (soaked overnight in salt water - 1 teaspoon salt and 2 quarts water)
7 c water
1 1/2 c chopped leftover or deli smoked ham
1/2 c finely chopped onion
1/3 c seeded and diced red bell pepper
1/2 tsp celery salt
1 oz pkg. taco seasoning mix
14 1/2 oz can diced tomatoes with green chilies
1 tsp salt
1/8 tsp cayenne (optional)
1/2 tsp freshly ground black pepper
14 oz pkg. beef smoked sausage, cooked and thinly sliced
2 1/2 c cooked long-grain white rice

Steps:

1. Drain and rinse beans then place in a 5-6 quart slow cooker. Stir in next 10 ingredients.
2. Cover and cook on high for 4-5 hours or until beans are tender.
3. Add smoked sausage and rice. Cover and cook on low for 1 hour more.
4. Ladle into bowls to serve. Garnish as desired. Serves 8.