From the Cook
From the Cook
1/3
Mexican Rice and Beans
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Instructions
1
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In a large nonstick skillet over medium-high heat melt butter
2
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Add onions and peppers cook until tender and translucent
3
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Stir in garlic and continue to cook for about a minute or until fragrant
4
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Add rice and cook for 2 minutes, stirring constantly
5
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Add in diced tomatoes and chilies, black beans, corn, cumin, salt and pepper to the rice mixture.
6
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Stir in broth and bring to a boil.
7
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Cover with a lid and reduce heat to low, cook for 15 to 20 minutes
8
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Fluff with fork and stir lime zest and juice
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Rice First 🍚Lightly toast the dry rice in butter for 2-3 minutes before adding broth to enhance its nutty flavor and prevent mushiness by creating a protective coating on each grain.
- Bloom Your Cumin 🌰Toast the cumin seeds or powder in the hot butter before adding rice to unlock deeper, more complex spice flavors that infuse throughout the entire dish.
- Use Fresh Lime at the End 🍋Reserve your lime juice until just before serving and stir it in off-heat to preserve its bright, fresh acidity rather than cooking it away with the rice.
- Add Beans in Two Stages 🫘Stir in half the beans with the broth for flavor infusion and add the remaining beans in the last 5 minutes to maintain their texture and prevent them from becoming mushy.
- Let It Rest Covered 🛑After cooking, remove from heat and let the rice rest covered for 5 minutes to allow residual moisture to absorb evenly, resulting in perfectly fluffy, separate grains.
Recipe Facts
Diet at a Glance
Low Sugar
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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