Best 3 Mexican Red Beans Rice Recipes

Welcome to the world of flavors and spices as we explore the delectable dish of Mexican red beans and rice. This classic combination is a staple in many Mexican households and has captured the hearts of food lovers worldwide. With its vibrant red hue, hearty texture, and irresistible taste, Mexican red beans and rice is a culinary delight that promises a fiesta of flavors in every bite. Join us on this culinary journey as we delve into the secrets of creating the perfect Mexican red beans and rice, ensuring a satisfying and memorable dining experience.

Here are our top 3 tried and tested recipes!

MEXICAN RED BEANS AND RICE

Mexican Red Beans and Rice image

Make and share this Mexican Red Beans and Rice recipe from Food.com.

Provided by LI Girl

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups brown rice, uncooked
2 tablespoons olive oil
2 large onions, chopped
1 tablespoon chili powder
2 (15 ounce) cans red kidney beans (rinsed and drained)
1 cup salsa
1/4 cup hot water
2/3 cup sour cream

Steps:

Cook rice according to package directions.
To prepare the beans, heat olive oil in a large skillet over medium high heat.
Add onions and saute until tender (about 10 minutes).
Sprinkle on chili powder and cook 1 minute, stirring frequently.
Add beans, salsa, and water and cook about 5 minutes.
Serve beans over rice, with sour cream on top.

MEXICAN RED BEANS & RICE

Mexican Red Beans & Rice image

This is one of Jeanne Lemlin's recipes (from her wonderful cookbook "Quick Vegetarian Pleasures") that I have adapted a little to my taste. It is one of my favorite quick and healthy weeknight meals. It tastes good with or without the sour cream, and also is good with a sprinkling of cheddar cheese on top. It makes great leftovers and is good for work lunches.

Provided by dahlia

Categories Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups brown rice or 1 1/2 cups converted white rice (I prefer brown rice with this dish)
3 cups water
1 tablespoon vegetable oil
1/2 teaspoon salt
1 -2 tablespoon olive oil
1 large onion, finely diced
1 tablespoon chili powder
2 (15 ounce) cans red kidney beans, rinsed and drained
1 cup salsa (mild, medium or hot according to taste--I like Newman's Own medium salsa)
1/8 cup water
light sour cream, for topping (optional)
minced fresh parsley, for garnish (optional)

Steps:

In medium saucepan, combine rice, water, vegetable oil and salt; cover and bring to boil.
Reduce to simmer and cook rice (without lifting lid) for 45 minutes for brown rice or 20 minutes for white rice, or until water is absorbed and rice starts to stick slightly to pot.
During the last 15 minutes that rice cooks, prepare bean mixture.
Heat olive oil in large skillet over med-high heat.
Add onions& saute for approx.
10 minutes or until translucent and soft.
Sprinkle the chili powder over onions in pan and cook for 1 minute, stirring constantly.
Add beans, salsa and water to pan and cook for approx.
5 more minutes, until mixture is hot.
To serve, spread bean mixture on top of mound of rice; top with dollop of sour cream and garnish with parsley, if desired.

MEXICAN STYLE RED BEANS & RICE

Mexican Style Red Beans & Rice image

This slow cooker dish is full of a variety of flavors! I wanted to create a new dish to put on a Mexican buffet using some leftover white rice. We love traditional southern red beans and rice, so I decided to add a few Mexican ingredients and see what it would turn out like. We immediately loved the spiciness the taco seasoning...

Provided by Mary Shivers

Categories Beef

Time 6h10m

Number Of Ingredients 13

Ingredients

2 c dried pinto beans (soaked overnight in salt water - 1 teaspoon salt and 2 quarts water)
7 c water
1 1/2 c chopped leftover or deli smoked ham
1/2 c finely chopped onion
1/3 c seeded and diced red bell pepper
1/2 tsp celery salt
1 oz pkg. taco seasoning mix
14 1/2 oz can diced tomatoes with green chilies
1 tsp salt
1/8 tsp cayenne (optional)
1/2 tsp freshly ground black pepper
14 oz pkg. beef smoked sausage, cooked and thinly sliced
2 1/2 c cooked long-grain white rice

Steps:

1. Drain and rinse beans then place in a 5-6 quart slow cooker. Stir in next 10 ingredients.
2. Cover and cook on high for 4-5 hours or until beans are tender.
3. Add smoked sausage and rice. Cover and cook on low for 1 hour more.
4. Ladle into bowls to serve. Garnish as desired. Serves 8.

Tips:

Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
Use a variety of beans: For a more flavorful dish, use a combination of different types of beans, such as black beans, pinto beans, and kidney beans.
Add vegetables: To make the dish more nutritious, add vegetables such as corn, carrots, and onions.
Use fresh spices: Fresh spices will give the dish a more vibrant flavor. If you don't have fresh spices, you can use dried spices, but be sure to use half the amount.
Don't overcook the beans: Overcooked beans will become mushy and lose their flavor.
Serve with your favorite toppings: Mexican red beans and rice can be served with a variety of toppings, such as salsa, sour cream, guacamole, and shredded cheese.

Conclusion:

Mexican red beans and rice is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great source of protein, fiber, and vitamins, and it can be easily customized to your liking. So next time you're looking for a hearty and flavorful meal, give Mexican red beans and rice a try!