Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1/2 onion, diced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large saucepan with a lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the rice, cumin, and chili powder and stir to coat the rice with the spices. Cook for 2 minutes, stirring frequently.
4. Add the water, black beans, diced tomatoes, salt, and black pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid. Simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
6. Remove the saucepan from the heat and let it sit covered for 5 minutes.
7. Fluff the rice with a fork and stir in the chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 240
Fat: 4g
Carbohydrates: 44g
Protein: 8g
Fiber: 6g
Sodium: 550mg
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Red kidney beans can be used instead of black beans.
- Diced fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add 1 diced bell pepper to the onion and garlic for extra flavor and nutrition.
- Use vegetable broth instead of water for a richer flavor.
- Add 1/2 cup frozen corn kernels to the rice mixture for extra texture and color.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent clumping.
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the saucepan.
- Let the rice sit covered for 5 minutes after cooking to allow the steam to finish cooking the rice and make it fluffier.
Storage instructions:
Leftover rice and beans can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the rice and beans in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the Mexican rice and beans in a large bowl or on individual plates. Garnish with fresh cilantro leaves and lime wedges.
Garnishes:
Fresh cilantro leaves and lime wedges.
Pairings:
This dish pairs well with grilled chicken, fish, or shrimp.
Suggested side dishes:
- Guacamole and tortilla chips
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth and stir well.
- If the rice is too wet, remove the lid and cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to rinse the rice well to remove any dirt or debris.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before eating.
Food history:
Mexican rice and beans are a staple of Mexican cuisine and are often served as a side dish or as a filling for burritos and tacos.
Flavor profiles:
This dish is savory, slightly spicy, and has a hint of sweetness from the tomatoes and cilantro.
Serving suggestions:
Serve the Mexican rice and beans with your favorite Mexican-inspired dishes, such as tacos, enchiladas, or fajitas.
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Region: Mexican