Mexican Rice and Beans

15 Reviews
100% would make this recipe again

This quick and easy recipe is a great side dish for Huevos Rancheros and Fajitas.

Preparation : 15 min Cooking : 15 min
190 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Heart-healthy

Ingredients

1 tsp olive oil 5 mL
1/4 onions, finelly chopped 50 g
1/2 clove garlic, finelly chopped
1/4 green peppers, cut into dices 40 g
1/4 tsp ground cumin 1 g
1/4 tsp paprika 1 g
1/4 tsp dried oregano 0.2 g
6 tbsp basmati rice 65 g
1 tsp tomato paste 6 g
2/3 cup red beans (canned), or pinto, drained and rinsed 170 mL
2/3 cup vegetable broth 170 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

  1. Heat the oil in a saucepan over medium heat. Add the onion, pepper and garlic then sauté, with occasional stirring, for 2-3 min. Add the cumin, paprika, and oregano then cook 1 min with stirring.
  2. Stir in the rice then cook 2 min, until the grains are completely coated in oil. Add the tomato paste broth and beans. Bring to a boil, then reduce the heat to 'low', cover and simmer until the rice is cooked al dente, about 15-20 min. Adjust the seasoning.
  3. Remove from heat, keep covered, and let stand a 2-3 min. Fluff with a fork then serve in the warmed dishes.

Nutrition Facts Table

per 1 Serving (170 g)

Amount

% Daily Value

Calories

190

Fat

3 g

4 %

Saturated 0.4 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

130 mg

5 %

Carbohydrate

35 g

12 %

Fibre

5 g

19 %

Sugars

2 g

Net Carbs

30 g

Protein

6 g

Vitamin A

11 %

Vitamin C

22 %

Calcium

3 %

Iron

11 %

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Manganese
Good source of  :
Fibre, Folacin
Source of  :
Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables ½
Meat and Alternatives ½
Fats ½

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Members' Reviews

15 Reviews (13 with rating only ) 100% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful
Kathleen H.
june 04, 2020 | I would make this recipe again

This is an easy, tasty recipe. I made it for cinco de mayo while we were self isolating due to the corona virus. I will be making it again.

Useful 0
Chelsea S.
may 04, 2020 | I would make this recipe again

I’ve made this twice now and both times has been a huge hit with friends. Simple, cheap and really tasty

Useful 0

Top Reviews

View All Reviews
Kathleen H.
june 04, 2020 | I would make this recipe again

This is an easy, tasty recipe. I made it for cinco de mayo while we were self isolating due to the corona virus. I will be making it again.

Useful 0
Chelsea S.
may 04, 2020 | I would make this recipe again

I’ve made this twice now and both times has been a huge hit with friends. Simple, cheap and really tasty

Useful 0

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