Mexican Rice and Beans

17 Reviews
100% would make this recipe again

This quick and easy recipe is a great side dish for Huevos Rancheros and Fajitas.

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Preparation : 15 min Cooking : 15 min
190 calories/serving

Ingredients

1 tbsp olive oil 15 mL
1/2 onions, finelly chopped 100 g
1 clove garlic, finelly chopped
1 green peppers, cut into dices 150 g
1 tsp ground cumin 3 g
1 tsp paprika 3 g
1 tsp dried oregano 1 g
1 cup basmati rice 200 g
1 tbsp tomato paste 18 g
2 cups red beans (canned), or pinto, drained and rinsed 500 mL
2 cups vegetable broth 500 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

  1. Heat the oil in a saucepan over medium heat. Add the onion, pepper and garlic then sauté, with occasional stirring, for 2-3 min. Add the cumin, paprika, and oregano then cook 1 min with stirring.
  2. Stir in the rice then cook 2 min, until the grains are completely coated in oil. Add the tomato paste broth and beans. Bring to a boil, then reduce the heat to 'low', cover and simmer until the rice is cooked al dente, about 15-20 min. Adjust the seasoning.
  3. Remove from heat, keep covered, and let stand a 2-3 min. Fluff with a fork then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

190

Fat

3 g

5 %

Saturated 0.4 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

130 mg

5 %

Carbohydrate

34 g

11 %

Fibre

5 g

19 %

Sugars

1 g

Net Carbs

29 g

Protein

6 g

Vitamin A

11 %

Vitamin C

26 %

Calcium

3 %

Iron

11 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Manganese
Good source of  :
Fibre, Folacin
Source of  :
Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables ½
Meat and Alternatives ½
Fats ½
More info
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Reviews

17 Reviews (15 with rating only) 100% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Kathleen H.
june 04, 2020 | I would make this recipe again

This is an easy, tasty recipe. I made it for cinco de mayo while we were self isolating due to the corona virus. I will be making it again.

Useful 0
Chelsea S.
may 04, 2020 | I would make this recipe again

I’ve made this twice now and both times has been a huge hit with friends. Simple, cheap and really tasty

Useful 0

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