Ingredients with Measurements:
- 1 cup of long-grain white rice
- 1 can of black beans, drained and rinsed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1 teaspoon of smoked paprika
- Salt and pepper, to taste
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet or griddle
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and set aside.
2. Heat the olive oil in a large skillet or griddle over medium-high heat.
3. Add the sliced bell peppers and onion to the skillet and sauté for 5-7 minutes until they start to soften.
4. Add the minced garlic and sauté for an additional minute.
5. Add the rinsed rice to the skillet and stir to coat with the vegetable mixture.
6. Add the ground cumin, chili powder, smoked paprika, salt, and pepper to the skillet and stir to combine.
7. Add 2 cups of water to the skillet and bring to a boil.
8. Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes until the rice is tender and the water has been absorbed.
9. While the rice is cooking, heat the black beans in a small saucepan over medium heat.
10. Once the rice is cooked, remove the skillet from the heat and stir in the heated black beans.
11. Serve the Mexican rice and bean parillada with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing vegetables
- Low heat for simmering rice
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 290
- Total fat: 5g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 230mg
- Total carbohydrates: 54g
- Dietary fiber: 8g
- Sugars: 4g
- Protein: 9g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Pinto beans can be used instead of black beans.
- Any color of bell pepper can be used.
Variations:
- Add diced tomatoes to the skillet for a more tomato-based flavor.
- Top with shredded cheese and broil in the oven for a few minutes for a cheesy crust.
- Add sliced jalapeños for a spicier version.
Tips and tricks:
- Rinse the rice to remove excess starch and prevent it from becoming sticky.
- Use a wooden spoon or spatula to stir the rice to prevent it from becoming mushy.
- Add more water if the rice is not fully cooked after 20 minutes.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Mexican rice and bean parillada in a large serving dish.
- Garnish with fresh cilantro.
Garnishes:
- Lime wedges
- Fresh cilantro
Pairings:
- Serve with guacamole and tortilla chips.
- Pair with a side salad.
Suggested side dishes:
- Guacamole and tortilla chips
- Side salad
Troubleshooting advice:
- If the rice is too dry, add more water and continue cooking until it is fully cooked.
- If the rice is too wet, remove the lid and continue cooking until the water has evaporated.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Mexican rice and bean parillada is a traditional Mexican dish that is often served as a side dish or main course.
Flavor profiles:
- This dish has a smoky and slightly spicy flavor from the cumin, chili powder, and smoked paprika.
Serving suggestions:
- Serve the Mexican rice and bean parillada as a side dish or main course.
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Region: Mexican