MEXICAN RED BEANS & RICE
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
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.
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vosty tygar vosty
[email protected]This dish is a great way to use up leftover turkey or chicken. It's also a great option for a healthy and filling meal.
Zaid Raheem
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. I'll probably make it again with less chili powder next time.
michelle alloy
[email protected]I'm allergic to beans, so I substituted lentils. The dish still turned out great!
Nakandha Joan
[email protected]This recipe is too bland for my taste. I had to add a lot of extra spices to make it flavorful.
Brad Dunnam
[email protected]I'm not sure what I did wrong, but my rice turned out mushy. Other than that, the dish was still tasty.
vybes Marvic
[email protected]This is a delicious and affordable meal. I love that I can use pantry staples to make it.
Rajib Baidya
[email protected]I've made this recipe several times and it always turns out perfect. It's a great way to get your kids to eat their vegetables.
Ariza Gul
[email protected]This is a great recipe for a potluck or party. It's easy to make and always a crowd-pleaser.
Peter Pearson
[email protected]I'm not a huge fan of beans, but I loved this recipe. The flavors are really well-balanced.
George Laweh
[email protected]This dish is a great way to use up leftover beans and rice. It's also a great option for a quick and easy weeknight meal.
Yeasin Yeasin
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. It's now one of my favorite go-to meals.
unabia mughal
[email protected]I've tried many different recipes for Mexican red beans and rice, and this one is by far the best. It's easy to make and always turns out delicious.
Drew Drew
[email protected]This is one of my favorite Mexican dishes. I love the combination of flavors and textures.
Abul kalam cox
[email protected]I made this last night and it was a hit with my family. The beans were tender and flavorful, and the rice was fluffy and light.
Jimi Street
[email protected]This recipe is a keeper! The flavors are amazing and the rice is cooked to perfection. I will definitely be making this again.