Spicy Mexican Rice and Beans
A flavorful and comforting dish featuring rice and black beans with a spicy kick from jalapeños.
Ingredients
Main Ingredients
- 1 cup long-grain rice Feel free to use brown rice for a healthier option.
- 1 can (15 oz) black beans, drained and rinsed Use kidney beans for variation.
- 1 medium onion, diced Try swapping for shallots for a sweeter flavor.
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped Reduce for less heat.
- 2 cups vegetable broth Chicken broth works too.
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish Optional, but highly recommended.
Instructions
Preparation
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and chopped jalapeño, letting their fragrances mingle until softened.
Cooking
- Add the rice to the skillet, stirring it into the mix until it’s lightly toasted and coated in the oil—about 2 minutes.
- Sprinkle in cumin and chili powder, stirring to combine.
- Pour in the vegetable broth and season with salt and pepper. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover, and allow it to simmer for 15 minutes, or until the rice is tender and has absorbed all the liquid.
- Gently fold in the black beans, allowing them to warm through for about 2 minutes.
- Fluff the rice with a fork, garnish with fresh cilantro if using, and serve warm.
Notes
Enhance the heat with diced green chilies or hot sauce. Incorporate bell peppers or diced tomatoes for added texture. Use lime juice before serving for extra freshness. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.