Mexican Red Beans Rice
Transform your next meal with the vibrant flavors of Mexican Red Beans Rice, a one-pot dish bursting with hearty red kidney beans, fluffy long-grain white rice, and a medley of bold spices like cumin, chili powder, and paprika. Simmered in savory vegetable broth with tangy diced tomatoes, this recipe is a perfect blend of comfort and zest. Infused with sautéed onions, garlic, and a hint of oregano, every bite is as aromatic as it is satisfying. Topped with fresh cilantro and a squeeze of zesty lime, this vegetarian delight is easy to prepare and perfect for busy weeknights or as a flavorful side to your favorite Mexican-inspired meals. Ready in just 45 minutes, it's a wholesome, customizable dish you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 1 cup red kidney beans
- 2 cups vegetable broth
- 1 cup diced tomatoes (canned)
- 1 medium onion
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 whole lime
Instructions
Rinse the red kidney beans thoroughly and soak them in water for at least 8 hours or overnight. Drain and set aside.
Cook the soaked beans in a pot of boiling water until tender, about 25-30 minutes. Drain and set aside. (Alternatively, use canned beans and skip this step—just rinse and drain the beans.)
Finely chop the onion and garlic. Set them aside.
Heat the olive oil in a large skillet or heavy-bottomed pot over medium heat.
Add the chopped onion and sauté for 2-3 minutes until softened.
Stir in the garlic, ground cumin, chili powder, paprika, and dried oregano. Cook for 1-2 minutes until fragrant.
Add the rice to the skillet and stir to coat it with the spices and oil.
Pour in the vegetable broth and diced tomatoes. Stir well and bring to a boil.
Reduce the heat to low, cover the skillet or pot, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
Once the rice is cooked, gently fold in the cooked (or canned) red kidney beans. Season with salt and black pepper to taste.
Remove from heat and let the dish sit, covered, for 5 minutes to allow the flavors to meld.
Chop the fresh cilantro and sprinkle it over the dish as a garnish.
Serve the Mexican Red Beans Rice with a wedge of lime on the side for squeezing over before eating.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 6.8 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
