Mexican rice with beans
8 servings
60 minutes
Mexican rice with beans is a vibrant and aromatic dish that embodies the spirit of Mexican cuisine. Its roots trace back to traditions where the simplicity of ingredients combines with rich flavors. Tender grains of long-grain rice soak up the spicy aroma of garlic, onion, and red chili pepper, creating a zesty, slightly spicy composition. The addition of red beans gives the dish richness and a light creaminess, while chicken broth makes the texture soft and juicy. This rice is perfect as a standalone dish or as a side to meat and vegetables. It pairs wonderfully with guacamole, sour cream, and fresh cilantro, highlighting the balance of flavors. Mexican cuisine is known for its expression, and this recipe is a true culinary fiesta on your plate!
1
In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and pepper. Sauté for about 9 minutes until the onion becomes translucent. Add rice and stir for 2 minutes. Then pour in the broth, add salt, and bring to a boil.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Garlic: 4 heads
- Red chili pepper: 10 g
- Long-grain rice: 480 g
- Chicken broth: 300 ml
- Salt: 0.8 teaspoon
2
Reduce the heat and cook the rice for about 15 more minutes until it is soft and absorbs the broth. Remove the pot from the heat and let the rice sit covered for about 5 minutes.
3
Put rice in a bowl, add half a can of red beans, and let it sit for a while, stirring occasionally. Season with salt and pepper.
- Canned red kidney beans: 0.5 jar
- Ground black pepper: to taste
