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Mexican Rice And Refried Beans Recipe

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Mexican Rice
Mexican Rice from www.lynnskitchenadventures.com

Description

Mexican rice and refried beans are a classic combination that is both delicious and nutritious. The rice is cooked with tomatoes, onions, and spices, giving it a robust flavor, while the beans are mashed and fried with garlic and spices, creating a creamy and hearty side dish. This recipe is perfect for a weeknight dinner or a weekend BBQ, and can be served as a side or a main course.

Prep Time

Preparation time for this recipe is approximately 15 minutes.

Cook Time

Cooking time for this recipe is approximately 45 minutes.

Ingredients

For the Mexican Rice:
  • 1 cup of long-grain rice
  • 1/2 onion, chopped
  • 2 cloves of garlic, minced
  • 1/2 cup of diced tomatoes
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of chili powder
  • 2 cups of chicken broth
  • 1 tablespoon of oil
  • Salt and pepper to taste
For the Refried Beans:
  • 2 cans of pinto beans, drained and rinsed
  • 1/2 onion, chopped
  • 2 cloves of garlic, minced
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of chili powder
  • 1/4 cup of chicken broth
  • 2 tablespoons of oil
  • Salt and pepper to taste

Equipment

  • A large saucepan with a lid
  • A medium saucepan
  • A frying pan
  • A wooden spoon
  • A measuring cup and spoons
  • A knife and cutting board

Method

For the Mexican Rice:
  1. In a large saucepan, heat the oil over medium heat.
  2. Add the onion and garlic and sauté until the onion is translucent, about 2-3 minutes.
  3. Add the rice and stir to coat with the oil.
  4. Add the diced tomatoes, cumin, chili powder, salt, and pepper, and stir to combine.
  5. Add the chicken broth and stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
  7. Simmer the rice for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
  8. Remove the saucepan from heat and let the rice sit covered for 5 minutes.
  9. Fluff the rice with a fork and serve.
For the Refried Beans:
  1. In a medium saucepan, heat the oil over medium heat.
  2. Add the onion and garlic and sauté until the onion is translucent, about 2-3 minutes.
  3. Add the drained and rinsed pinto beans, cumin, chili powder, salt, and pepper, and stir to combine.
  4. Add the chicken broth and stir to combine.
  5. Using a potato masher or a fork, mash the beans to the desired consistency.
  6. Simmer the beans for 10-15 minutes, or until the beans are heated through and the liquid has been absorbed.
  7. Stir the beans occasionally to prevent sticking.
  8. Remove the saucepan from heat and serve.

Notes

This recipe can be easily customized by adding or removing spices to suit your taste. You can also use vegetable broth instead of chicken broth to make it vegetarian or vegan. Leftover rice and beans can be stored in the fridge for up to 3 days or frozen for later use.

Nutrition Info

One serving (1/2 cup) of Mexican rice contains approximately:
  • Calories: 118
  • Protein: 2g
  • Fat: 3g
  • Carbohydrates: 21g
  • Fiber: 1g
  • Sugar: 1g
  • Sodium: 370mg
One serving (1/2 cup) of refried beans contains approximately:
  • Calories: 108
  • Protein: 5g
  • Fat: 3g
  • Carbohydrates: 16g
  • Fiber: 6g
  • Sugar: 1g
  • Sodium: 411mg

Recipe Tips

To add some extra flavor to the rice, you can add a tablespoon of tomato paste or a diced jalapeno pepper. For a creamier texture, you can add a tablespoon of butter or sour cream to the refried beans. When mashing the beans, you can leave them chunky or mash them until they are smooth. Serve the rice and beans with your favorite toppings, such as shredded cheese, diced avocado, or chopped cilantro. Enjoy!

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