Mexican Red Beans & Rice Recipe

Name: Mexican Red Beans & Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
In medium saucepan, combine rice, water, vegetable oil and salt; cover and bring to boil.
2
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.
3
During the last 15 minutes that rice cooks, prepare bean mixture.
4
Heat olive oil in large skillet over med-high heat.
5
Add onions& saute for approx.
6
10 minutes or until translucent and soft.
7
Sprinkle the chili powder over onions in pan and cook for 1 minute, stirring constantly.
8
Add beans, salsa and water to pan and cook for approx.
9
5 more minutes, until mixture is hot.
10
To serve, spread bean mixture on top of mound of rice; top with dollop of sour cream and garnish with parsley, if desired.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Mexican Red Beans & Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Red Beans & Rice

How did you like this recipe?

Frequently Asked Questions