Mexican Cuisine

Mexican Rice and Bean Fiesta Recipe – Mexican Special

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Mexican Rice and Bean Fiesta Recipe – Mexican Special

This Mexican Rice And Bean Fiesta is a vibrant, crowd-pleasing dish that brings together fluffy rice, protein-rich beans, colorful bell peppers, corn, and bold Mexican spices. Enhanced with garlic, onion, cumin, and a squeeze of lime, this dish burst with flavor in every bite. It’s perfect for a festive weeknight dinner, potluck contribution, or a family-friendly Mexican-American meal. Serve warm, garnished with cilantro and avocado for freshness and texture.

  • Prep Time10 min
  • Cook Time25 min
  • Total Time35 min

For the Rice:

  • 1 cup long-grain white rice
  • 2 cups chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Beans:

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup salsa (optional, for extra flavor)
  • 2 tablespoons chopped fresh cilantro (optional)

Cook the Rice:

1

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes.

2

Stir in the garlic, cumin, chili powder, paprika, salt, and pepper. Cook for another 1 minute until fragrant.

3

Add the rice and stir to coat the grains with the oil and spices.

4

Pour in the broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

5

Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Cook the Beans:

6

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes.

7

Stir in the garlic, bell pepper, cumin, chili powder, paprika, salt, and pepper. Cook for another 2-3 minutes.

8

Add the black beans and pinto beans. Cook, stirring occasionally, until heated through, about 5 minutes.

9

If using salsa, stir it in and cook for an additional 2-3 minutes.

10

Garnish with fresh cilantro if desired

Serve:

11

Serve the rice and beans together as a side dish or as a base for tacos, burritos, or bowls.

Recipe  Notes :

Rice type: Use long-grain rice or basmati for fluffy texture; jasmine works too if you prefer fragrant grains.

Bean choices: Black beans are classic, but pinto or kidney beans also work well.

Spice adjustments: Add jalapeño or chipotle for heat, or omit for milder flavor.

Make-ahead tip: Prepare rice & beans separately and combine just before serving for best freshness.

Toppings: Top with diced avocado, chopped cilantro, or a dollop of sour cream for creamy contrast.

Storage: Leftovers keep in an airtight container in the fridge for up to 3 days; reheat gently and sprinkle with fresh lime juice.

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