Best Mexican Rice Black Bean And Corn Fritter Recipes
INSTANT POT MEXICAN RICE WITH CORN AND BLACK BEANS
If you love Mexican food, likely Mexican Rice is a staple. Along with beans, corn, tortillas, and guacamole! This Mexican Rice is a standby favorite, with easy ingredients, convenient and simple in the Instant Pot -- and hands down, one of my favorite Mexican Rice recipes... ever!
Provided by Stephanie Wilson
Categories Instant Pot
Time 19m
Number Of Ingredients 11
Steps:
- To the base of a 6-quart Instant Pot or pressure cooker add rice, water, garlic powder, cumin, and oil; stir. Then top the mixture with salsa and do not stir it in.
- Lock the lid in place, set the Instant Pot on manual high pressure, and cook for 4 minutes. Once the rice has cooked, naturally release the pressure for 10 minutes before quickly releasing any remaining pressure.
- Meanwhile, drain and rinse both the beans and the corn; set aside. Chop the tomatoes and juice the lime.
- Once the pressure is released, remove the lid, fluff the rice with a fork, and stir in the drained beans, corn, fresh tomatoes, and lime juice. At this point, I like to put the lid back on the pressure cooker and let it sit for another few minutes to warm the beans and corn. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 184 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 541 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BAJA BLACK BEANS, CORN AND RICE
A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.
Provided by Barb G.
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook brown rice.
- In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
- To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
- Stir together before eating.
Nutrition Facts : Calories 396.4, Fat 5.4, SaturatedFat 0.9, Sodium 203, Carbohydrate 78, Fiber 11, Sugar 6.1, Protein 12.4
MEXICAN BLACK BEANS AND RICE
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 Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 15
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, Carbohydrate 49.7 g, Fat 8 g, Fiber 10 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 668.8 mg, Sugar 3.2 g
CHEESY MEXICAN RICE WITH BLACK BEANS AND CORN
A versatile and filling stove-top recipe than can be used as is, wrapped in a warmed tortilla or eaten with crispy tortilla chips.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 641.9, Fat 28.7, SaturatedFat 13.4, Cholesterol 59.3, Sodium 709, Carbohydrate 72.2, Fiber 11.5, Sugar 4.5, Protein 27.7
MEXICAN CORN AND BEAN FRITTERS
Make and share this Mexican Corn and Bean Fritters recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Into a large mixing bowl, place red kidney beans, creamed corn, pepper, oregano and cumin powder.
- Sift over the mixing bowl the cornmeal, white flour, baking powder, salt and asafetida powder.
- Mix to combine then slowly add water to make a thick batter.
- Cook spoonfuls of batter in oil heated in a fry pan. Flip when bubbled to cook underside.
- Serve hot with sour cream or tomato salsa.
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