Mexican Yellow Rice And Black Beans Recipe

Name: Mexican Yellow Rice And Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup uncooked brown rice, rinsed and drained; 1/2 teaspoon ground turmeric; 2 cups vegetable stock or 2 cups chicken stock; 1 medium onion, chopped; 1 large jalapeno pepper, seeded and diced; 1/2 medium bell pepper, diced; 1/2 medium red bell pepper, diced; 1/8 teaspoon crushed red pepper flakes; 1 (15 ounce) can black beans, rinsed and drained; 1/2 teaspoon ground cumin; 1/2 teaspoon salt (to taste); 1 tablespoon olive oil; 2 ounces sharp cheddar cheese, shredded; 1/4 cup fresh cilantro, snipped; 2 medium limes, quartered

Servings: persons

3/4 cup uncooked brown rice, rinsed and drained
1/2 teaspoon ground turmeric
2 cups vegetable stock or 2 cups chicken stock
1 medium onion, chopped
1 large jalapeno pepper, seeded and diced
1/2 medium bell pepper, diced
1/2 medium red bell pepper, diced
1/8 teaspoon crushed red pepper flakes
1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon ground cumin
1/2 teaspoon salt (to taste)
1 tablespoon olive oil
2 ounces sharp cheddar cheese, shredded
1/4 cup fresh cilantro, snipped
2 medium limes, quartered

1
Bring the vegetable or chicken stock to a boil; stir in the turmeric and brown rice.
2
Bring rice to boiling, stir once, lower heat and cook 40 to 45 minutes or until done and liquid has been absorbed, adding more liquid if needed.
3
Heat a medium saucepan over medium-high heat, add 1 teaspoon of olive oil, warming slightly.
4
To the warmed pan, add the onion, jalapeno, bell peppers, and red pepper flakes; cook for 4 minutes or until beginning to brown on the edges, remove from heat.
5
Stir the drained beans and cumin into the mixture adding salt to taste.
6
Let stand covered for 5 minutes; stir in the remaining 2 teaspoons of olive oil.
7
To serve, divide the rice into 4 equal portions and place on individual plates.
8
Top the rice with bean mixture, sprinkle with cheese and snipped cilantro.
9
Serve lime wedges on the side to squeeze over all.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3/4 cup uncooked brown rice, rinsed and drained, 1/2 teaspoon ground turmeric, 2 cups vegetable stock or 2 cups chicken stock, 1 medium onion, chopped, and more.

Yes, Mexican Yellow Rice And Black Beans falls under the General 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.

That's it — enjoy your meal!

Mexican Yellow Rice And Black Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions