Spicy Fiesta Rice: Authentic Mexican Red Beans Delight 🌶️🍚
Recipe: Mexican Red Beans & Rice
Description:
This vibrant and flavorsome dish, inspired by Jeanne Lemlin’s recipe, is a delightful blend of Mexican-inspired ingredients, perfect for a quick, healthy, and satisfying weeknight meal. Adapted to suit personal taste preferences, this dish is equally delightful with or without sour cream and can be enhanced with a sprinkle of cheddar cheese. Its versatility extends to being a fantastic option for work lunches and yields delicious leftovers for later enjoyment.
Nutritional Information:
- Calories: 625.8
- Fat Content: 10.3g
- Saturated Fat: 1.6g
- Cholesterol: 0mg
- Sodium: 712.1mg
- Carbohydrates: 110.9g
- Fiber: 20.4g
- Sugar: 5g
- Protein: 25.5g
Recipe Details:
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Servings: Not specified
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brown rice | 1 1/2 cups |
| White rice | 3 cups |
| Water | 1 cup |
| Salt | 1/2 teaspoon |
| Olive oil | 1-2 tablespoons |
| Onion | 1 |
| Chili powder | 1 tablespoon |
| Red kidney beans | 1 can |
| Salsa | 1 cup |
| Water | 1/8 cup |
| Light sour cream | To taste |
| Fresh parsley | Garnish, if desired |
Instructions:
-
In a medium saucepan, combine the brown rice, white rice, water, olive oil, and salt. Cover and bring the mixture to a boil over medium heat.
-
Once boiling, reduce the heat to a simmer. Allow the rice to cook without lifting the lid for 45 minutes if using brown rice or 20 minutes if using white rice. Cook until the water is absorbed and the rice begins to stick slightly to the pot.
-
During the last 15 minutes of rice cooking time, prepare the bean mixture. Heat olive oil in a large skillet over medium-high heat.
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Add the diced onion to the skillet and sauté for approximately 10 minutes, or until the onions become translucent and soft.
-
Sprinkle the chili powder over the onions in the pan and cook for an additional minute, stirring constantly to incorporate the flavors.
-
Add the red kidney beans, salsa, and water to the skillet. Cook for approximately 5 more minutes, or until the mixture is heated through, allowing the flavors to meld together beautifully.
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To serve, spread a generous portion of the bean mixture on top of a mound of cooked rice. Top with a dollop of light sour cream for added creaminess and garnish with fresh parsley, if desired, adding a touch of freshness to the dish.
Tips:
- For added richness, sprinkle a bit of shredded cheddar cheese on top before serving.
- Customize the level of spiciness by adjusting the amount of chili powder or using a spicy salsa.
- Ensure the lid remains tightly sealed while cooking the rice to prevent steam from escaping, resulting in perfectly cooked grains.
Indulge in this Mexican Red Beans & Rice dish for a satisfying meal that’s bursting with flavor and nutrition. Whether enjoyed as a quick weeknight dinner or packed for a delicious lunch, this recipe is sure to become a staple in your kitchen repertoire.
