Name: Mexican Rice and Beans
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 6 Servings
Cuisine: Mexican

From the Cook

1/3

Warning0 allergens identified

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In a large nonstick skillet over medium-high heat melt butter

Add onions and peppers cook until tender and translucent

Stir in garlic and continue to cook for about a minute or until fragrant

Add rice and cook for 2 minutes, stirring constantly

Add in diced tomatoes and chilies, black beans, corn, cumin, salt and pepper to the rice mixture.

Stir in broth and bring to a boil.

Cover with a lid and reduce heat to low, cook for 15 to 20 minutes

Fluff with fork and stir lime zest and juice

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Toast Your Rice First 🍚
Toast the dry rice in butter for 2-3 minutes before adding liquid to develop a nutty flavor and prevent mushy, clumpy results.
Bloom Your Cumin 🌶️
Add cumin to the hot butter and onions for 30 seconds before adding rice to unlock deeper, more complex spice flavors through blooming.
Use Warm Broth Always 🔥
Heat your chicken broth before adding to the rice to maintain consistent cooking temperature and ensure even, fluffy grain texture.
Lime Juice at the End 🍋
Add fresh lime juice after cooking is complete rather than during, as heat diminishes its bright acidity and aromatic qualities.
Fold in Beans Gently 🫘
Add canned black beans in the final 2 minutes off-heat to warm them through without breaking down their delicate texture or muddying the dish.