Craving a vibrant and flavorful meal that's both satisfying and surprisingly easy to make? Look no further than this recipe for Mexican Rice with Red Beans! This one-pot wonder combines the comforting warmth of fluffy rice with the hearty richness of tender red beans, all infused with the zesty kick of authentic Mexican spices. Forget complicated techniques and lengthy prep times; this recipe is designed for busy weeknights, delivering restaurant-quality taste without the restaurant-quality effort. The perfect blend of textures and flavors makes it a crowd-pleaser for family dinners or casual gatherings.
Imagine a dish that’s both simple enough for a beginner cook and impressive enough to serve to guests. This Mexican Rice with Red Beans recipe fits the bill perfectly. From the initial sauté of aromatics to the simmering perfection of rice and beans, each step is clearly explained, guiding you effortlessly towards a delicious and satisfying meal. Ready to dive in and create this culinary masterpiece? Let's get started with the step-by-step instructions!
Tools Needed
- Pot
- Knife
- Cutting board
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced or chopped
- Carrot: 1 medium, diced
- Red pepper: 1 medium
- Green pepper: 1 medium
- Long grain rice (basmati): 1 cup
- Cumin
- Paprika
- Turmeric
- Black pepper
- Tomato puree: 1/2 cup
- Boiling water: 1 cup
- Salt: 1 teaspoon
- Cooked red beans: 1 cup
- Parsley: 1/2 cup
- Fresh mint: 5-6 leaves
Step-by-Step Instructions
Step 1. Sauté Aromatics and Rice
- Add olive oil to a pot over medium heat. Add chopped onion and garlic, stir until golden brown.
- Add diced carrot, red pepper, and green pepper. Continue cooking.
- Add washed basmati rice and toast briefly.
- Add cumin, paprika, turmeric, and black pepper. Stir well.
- Add tomato puree.
- Combine all ingredients well.
Step 2. Simmer and Cook
- Add boiling water (1 cup) and salt. Bring to a simmer, then reduce heat to low.
- Simmer for 15-20 minutes, or until water is absorbed.
Step 3. Stir in Beans and Herbs
- Stir in cooked red beans, parsley, and fresh mint. Combine well.
Step 4. Serve
- Serve and enjoy!
Read more: Homemade Chalupas Recipe: Easy & Delicious Mexican Street Food
Tips
- If you don't have tomato puree, use fresh tomatoes instead.
- You can use canned red beans or boil your own.
- If you don't have fresh mint, use dried mint.
- Adjust salt to taste.
Nutrition
- N/A
FAQs
1. Can I use canned beans instead of dried beans?
Absolutely! Canned beans are a great time-saver. Just make sure to drain and rinse them before adding them to the pot.
2. What if my rice is too dry or too wet?
If it's too dry, add a little more broth or water. If it's too wet, increase the heat slightly and continue to simmer until the excess liquid is absorbed. Don't over-stir while cooking.
3. How can I make this spicier or milder?
For spicier rice, add more chili powder or a pinch of cayenne pepper. For a milder version, reduce the amount of chili powder or omit it altogether. You can also adjust the amount of jalapeño.
This one-pot Spicy Mexican Rice and Beans recipe is a testament to the delicious simplicity of well-seasoned ingredients. Enjoy this flavorful and satisfying meal any night of the week, knowing you've created a delicious and impressive dish with minimal effort. From now on, this recipe will be your go-to for a quick, healthy, and incredibly tasty dinner!