Mexican Cuisine

Mexican Rice and Bean Fiesta Recipe – Mexican Special

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Mexican Rice and Bean Fiesta Recipe – Mexican Special

Mexican Rice and Bean Fiesta is a vibrant, flavorful side dish that captures the essence of Mexican cuisine. Combining fluffy, seasoned rice with hearty, spiced beans, this dish is both nutritious and versatile. Ideal as a base for tacos, burritos, or simply enjoyed on its own, it brings a delicious and comforting touch to any meal. Perfect for weeknight dinners or as a complement to your favorite Mexican dishes.

  • 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 Variety: You can substitute long-grain rice with jasmine or basmati rice for different flavors.

Beans: Feel free to use other types of beans, like kidney beans or garbanzo beans, depending on your preference.

Salsa: Adding salsa can enhance the flavor and add extra moisture. Adjust the amount based on your taste.

Fresh Herbs: Cilantro adds a fresh, vibrant touch. If you’re not a fan of cilantro, you can omit it or use fresh parsley instead.

This Mexican-inspired rice and beans dish is versatile, flavorful, and pairs well with a variety of main dishes!

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