How To Make Mexican Black Beans and Rice Recipe
Spice up your meals with these easy-to-follow Mexican recipes! Explore a variety of dishes and new flavors to try out for your next big meals. We have it all from the classic tacos, crunchy empanadas, freshly made margaritas, and more. These exciting Mexican recipes are sure to please any crowd. So try them out for your next big gathering, or simply cook them up for when you’re craving some Mexican cuisine.
Serves:
Ingredients
- 1 cup of black beans, soaked overnight
- 1 cup of white rice
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 jalapeno pepper, seeded and chopped
- 1 red bell pepper, diced
- 1 tomato, diced
- 1 teaspoon of cumin powder
- 1 teaspoon of chili powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of oregano
- Salt, to taste
- Pepper, to taste
- 2 tablespoons of vegetable oil
- 2 cups of vegetable broth
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
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In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, jalapeno pepper, and red bell pepper. Cook until softened, about 5 minutes.
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Add the tomato, cumin powder, chili powder, paprika, oregano, salt, and pepper. Cook for another 2 minutes, stirring frequently.
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Drain and rinse the soaked black beans. Add them to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Meanwhile, cook the white rice according to package instructions.
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Once the beans are tender, use a potato masher or immersion blender to partially mash them, leaving some whole for texture.
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Combine the cooked rice with the mashed beans and stir well.
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Serve the Mexican black beans and rice hot, garnished with fresh cilantro and lime wedges on the side.
Nutrition
- Calories : 346kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 912mg
- Total Carbohydrates : 62g
- Dietary Fiber : 11g
- Sugar : 5g
- Protein : 11g
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